This protein-packed taste of India really highlights the richness of lamb, though if that’s not your thing, try making it with ground beef or even turkey. I store fresh ginger wrapped in the freezer, making it much easier to grate.
Time: 30 minutes
Serves: 6
Ingredients:
1 pound lean ground lamb 19 ounce can chickpeas – rinsed and drained 2 tomatoes – chopped 1 jalapeno – seeded and finely chopped 1 teaspoon fresh ginger – grated ½ teaspoon kosher salt 2 teaspoons ground coriander 2 teaspoons ground cumin ½ teaspoon ground turmeric ¼ teaspoon stevia ½ cup fresh cilantro – choppedPreparation:
Place a deep skillet over medium high heat. Add the lamb and cook, breaking apart the lamb and stirring often until browned.
Mix in all remaining ingredients except cilantro, stirring occasionally for ten minutes.
Remove from heat, mix in the cilantro and serve.