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let the oil get heating in a large pot over medium-high heat; also coat pan with cooking spray. add in half the cubed lamb; stir/saute 8 minutes or until browned; remove from pan. repeat procedure with remaining lamb. return first batch of lamb back to pot so that all the lamb is now in the pot. add in onion, 1/4 cup water, and garlic; cook 4 1/2 minutes or until lightly browned, scraping pan to loosen browned bits. add in cumin and the next 6 ingredients; cook 30 seconds, stirring constantly. stir in broth and 1 1/2 cups water; bring to a boil. cover, lower heat, and simmer 1 hour. stir in chickpeas and the next 3 ingredients; cover and simmer 20 minutes or until the carrots are done. stir in mint and salt. this dish is best when made ahead of time and refrigerated up to 2 days to allow the flavors to meld. may reheat in a slow-cooker or on the stove-top if desired.
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding