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Harissa-Spiced Lamb and Apricot Chili
North AfricanUnique

Harissa-Spiced Lamb and Apricot Chili

Harissa, cumin, and dried apricots create a North African-inspired chili with complexity that rewards every bite. The apricots sweeten and soften the fierce chile heat into something balanced and beautiful.

🌶️🌶️🌶️🌶️🌶️
⏱
2h
Cook Time
🐑
Lamb
Protein
📍
Southwest
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Hot
Nutrition Per Serving
530
calories
per serving
29g
Protein
33g
Fat
32g
Carbs
8g
Fiber
Sodium824mg
Sugar13g
Estimates per serving (7 servings total) · Powered by Edamam
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Serving suggestions

The yogurt is the essential counter to the harissa heat — don't skip it. Serve over couscous to complete the North African picture, with mint and a squeeze of lemon.

Substitutions & tips

Harissa brands vary a lot in heat — start with less and build. Ground beef subs for lamb; golden raisins can stand in for apricots.

Ingredients
2 lbs ground lamb
3 tbsp harissa paste
1/2 cup dried apricots, diced
1 can chickpeas
28 oz crushed tomatoes
1 large onion
4 garlic cloves
2 tsp cumin
1 tsp coriander
1 tsp cinnamon
Salt
Fresh mint and Greek yogurt to serve
Steps
1
Brown ground lamb in a heavy pot, drain fat
2
Add onion and garlic, cook until soft
3
Stir in harissa paste and all spices, cook 2 minutes
4
Add crushed tomatoes and dried apricots
5
Simmer 1 hour, stirring occasionally
6
Add chickpeas and simmer 15 more minutes
7
Season and serve topped with fresh mint and Greek yogurt
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