This Moroccan lamb chili recipe is a perfect blend of spiced ground lamb, carrots, golden raisins, tomatoes, chickpeas, and couscous. This "one-steamer" meal is made by preparing the lamb chili on the bottom of the steamer and the couscous on the steamer tray on top. What you end up with are a twice steamed infused fluffy couscous and a hearty flavorful harissa chili.
Another delicious "one-steamer" couscous recipe is this authentic Algerian lamb shoulder stew with couscous. The twice steamed couscous is my favorite way to prepare couscous. For some more lamb recipes, check out the Best Mediterranean Lamb Recipes.
This is not a Moroccan recipe but a fusion of Moroccan-inspired flavors blended with American-style chili. This isn't authentic, but it tastes dang delicious. For another delicious chili recipe, check out this one-pot turkey chili.
What I Love About This Recipe
I love using different spices and flavors in my kitchen, and this harissa Moroccan lamb chili does not disappoint. This one-pot dish reheats well, so it's a great meal to batch prepare for weeknight dinners or lunches. My favorite part of this lamb chili is the golden raisins, so try not to leave them out! Also, the prep time is relatively quick for this comforting meal.
I've tried a few lamb chili recipes, and this is the best lamb chili recipe (in my honest and humble opinion). When I think of "American chili recipes," I think of chili powder, black beans, green onions, and sour cream. This is not your typical chili recipe- be prepared to have your mind blown.
- Ground lamb: The best meat to use for this meal is ground lamb, however, substitute ground beef, ground turkey, or ground chicken if desired. Use fattier or lean ground lamb.
- Dry couscous: It's important to buy dry couscous and not instant couscous if steaming the couscous above the lamb chili. If you aren't using a steamer pot to steam the couscous, then buy instant couscous and prepare it as per the instructions on the package.
- Golden raisins: I highly recommend using golden raisins in this lamb chili. Regular brown raisins are not the exact same flavor, however, if that's all that you can find, you can substitute it.
- Harissa: I found two types of harissa at my grocery store. They taste different, but both have great flavor. The harissa adobo has a smoky, deeper flavor, whereas the mina harissa is brighter in flavor. Use any harissa that you like, either store-bought or homemade. Both of the harissa jars that I purchased are not spicy. Another place to buy harissa is on Amazon or a Middle Eastern grocery store.
Optional: Canned beans (chickpeas) and kale are optional ingredients. I highly recommend adding the canned chickpeas. However, if kale is not your thing, omit it. I try to get more vegetables in my recipes and add kale.
See the recipe card at the bottom of the post for quantities.
How To Make Ground Lamb Chili
Peel and chop the onions, garlic, and carrots. In a large soup pot, add 1 tablespoon of olive oil on high heat. Fry the chopped onions and minced garlic cloves in olive oil. Add the ground lamb.
Break up the lamb clumps for about 2 minutes. Add the ground cumin, ground coriander, and salt to the browned lamb. Add the chopped carrots, canned tomatoes, harissa, golden raisins, and 8 cups water (or beef broth). Bring to a boil.
Hint: Keep boiling the chili on high or medium-high heat for about 40 to 45 minutes. Add more liquid if needed.
Wash and chop the fresh cilantro and kale. Add the canned chickpeas, kale, and cilantro to the lamb chili. Check the consistency of the chili and add extra liquid if needed.
Remove the chili from the stovetop once the carrots are tender and the kale is wilted.
Serve in large bowls with couscous or rice and lime wedges.
Tips and Tricks
- Use ground lamb. The best ground meat to use for this chili is ground lamb.
- Gather the ingredients in one place. There are many ingredients to this recipe, so gathering the ingredients at the beginning in one location will make things easier.
- If the lamb chili is cooking too quickly, turn the stovetop setting down.
- Steam the dry couscous above the ground lamb chili for the fluffiest couscous.
Variations and Substitutions
- Make it spicy. Add chili flakes, red pepper flakes, cayenne pepper, chili peppers, or spicy harissa to make this a spicy stew.
- Substitute chicken broth or beef broth for water.
- I prefer diced fire-roasted tomatoes, but you can also use tomato paste and crushed tomatoes.
- Swap sweet potatoes for carrots. If using sweet potatoes, add them to the chili at the mid-way point so they aren't overcooked.
- Use instant couscous. If you don't have a steamer, use instant couscous and prepare it as per the package instructions.
I recommend using a steamer pot with a steamer tray in order to steam the couscous above the lamb chili. If you don't have a steamer pot with a steamer tray, make the lamb chili in a large pot, dutch oven, instant pot, or slow cooker.
Also, the steamer tray should have small holes drilled that are larger than the couscous grains. A little bit of couscous will fall through the holes, but not a lot.
Store the couscous separately from the lamb chili in an airtight container in the fridge for up to 4 days. Freeze leftover chili for up to 3 months in a freezer-friendly container. I don't recommend freezing the couscous.
Ground lamb combined with carrots, golden raisins, chickpeas, kale, and cilantro is a delicious way to prepare a Moroccan-inspired fusion chili.
No, couscous is made from semolina whereas rice is a grain.
Couscous is technically pasta. It's made from semolina flour made from durum wheat.
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Moroccan Ground Lamb Chili
Ground Lamb Chili
- 1 lb ground lamb
- 29 ounces canned tomatoes
- 15 ounces canned garbanzo beans aka chickpeas
- 2 cups chopped onion 1 large onion or 2 small onions
- 1½ cups chopped carrots 1 bunch of organic carrots
- 3 cups chopped kale 5 large kale leaves
- ⅓ cup dried golden raisins
- 1 bunch cilantro
- 4 garlic cloves
- 1 tablespoon olive oil
- 2-3 tablespoon harissa** see notes
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- salt to taste
- 8 to 10 cups beef stock or water for the lamb chili
- 1 lb dry couscous
- 2 tablespoon olive oil
- 2½ cups water for the couscous
Harissa Lamb Chili
- Peel and chop onions, garlic, and carrots. Sautee the onions and garlic in a stovetop pot on medium-high heat with olive oil. Add the ground lamb breaking up the clumps with a spatula.
- Once the lamb has turned brown, add the ground cumin, ground coriander, and salt. Mix well. Add the chopped carrots, canned tomatoes, harissa, golden raisins, and 8 cups of water (or beef broth). Bring to a boil and cover with a lid or a steamer tray. Cook for 35 minutes.
- Chop cilantro and kale. Add the canned chickpeas, chopped cilantro, and chopped kale. Continue cooking for another 10 minutes covered until the carrots are tender and the kale is wilted.
Steamed Couscous (Optional)
- If using instant couscous, prepare as per instructions on the package.
- If using dry couscous, weigh out 16 oz. of dry couscous into a bowl. Add 1 tablespoon of olive oil and a pinch of salt. Mix the couscous in between your hands until the grains have been coated with olive oil. Add 1.5 cups of room temperature water to the couscous without stirring. Leave the couscous for 10 minutes for it to absorb the liquid and fluff up.
- Add the couscous to a steamer tray. Place the couscous on top of the boiling lamb chili (keeping the couscous uncovered). Once the couscous has steam coming off the top of it, start a 5-minute timer.
- Pour the couscous into a bowl. Add 1 tablespoon of olive oil and 1 cup of water. Mix with a spoon. Allow it to cool for 10 minutes. Pour the couscous back into the steamer tray. Place it back on top of the lamb chili.
- Steam a second time for 5 minutes keeping the couscous uncovered. Pour the couscous into a bowl and add more salt and olive oil if desired.
- There are many types of harissa, so use whichever one you prefer.
- Substitute ground beef, ground turkey, or ground chicken for ground lamb if desired.