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The General in his Lambyrinth: Moroccan Lamb with Chili, Ginger and Chickpeas

November 20, 2011

I got this recipe from my favourite cookbook, Jamie Oliver’s The Naked Chef. It’s his first book, or as I put it in a Christmas morning Freudian slip that revealed my substantial crush on him, “his cute book.”

Oh, and if you’re buying chickpeas, parsley, cilantro, cumin, coriander and pita for this recipe, you might as well pick up enough to make my fried herb falafels, which will be appearing here in 4 days!

  • 1 14oz can of chickpeas 
  • 1 eggplant
  • 5 fresh plum tomatoes
  • 1 – 1.5 pounds of lamb (go for whatever quality of cut you can afford!) – sliced into 2 inch pieces
  • 2 medium sized chilies
  • 2 tablespoons fresh grated ginger
  • 2 gloves of garlic, finely chopped
  • 1 teaspoon vinegar (white or apple cider)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped cilantro
  • 1.5 tablespoons coriander seeds
  • .5 teaspoon cumin seeds
  • 1 teaspoon nutmeg
  • salt and pepper to taste
  • olive oil
  1. Chop the eggplant into 1-inch pieces and place in a colander over the sink. Sprinkle with salt. Leave for about a half hour. This will take the bitter juices out of the eggplant.
  2. Using a mortar and pestle, pound the coriander, nutmeg and cumin. Put the spices in a bowl and toss the lamb in ’em. Heat 2 tablespoons olive oil in a large frying pan and sear the lamb until dark golden brown.
  3. Add 2 more tablespoons of olive oil and fry the eggplant with the lamb for about 2 minutes. Add the chili and ginger and cook another 3 minutes. Add the garlic, 1/2 the fresh herbs (shown above), vinegar and tomatoes.
  4. Place a lid on and leave to simmer on low for 1 hour. Add the chickpeas and simmer for another 5 minutes.
  5. Top with the rest of the fresh herbs and serve with couscous, pita and plain yogurt!
3 Comments leave one →
  1. November 20, 2011 2:03 pm

    I have the biggest crush on Jamie Oliver and watching his Food Revolution routinely brings me to tears.

  2. November 20, 2011 2:13 pm

    Love the pun! I’ll have to think of a good way to make this vegetarian – it looks amazing! I can always borrow the flavouring at least :)

    • Katie permalink*
      November 20, 2011 4:31 pm

      The eggplant and chickpea make it pretty substantial even without the lamb. So maybe just substitute with some onion and… carrot?
      Also, this was originally called ‘north african’ lamb but I was worried that if people didn’t know the Marquez book they would think it was a reference to Gaddhafi or something! :P

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