Recipe Provided By California Grown
Heat oil in a skillet. Add onions and saute until translucent. Add garlic and saute for about 30 more seconds.
Add lamb and seasonings. Saute and crumble in skillet until lamb is no longer pink.
Transfer to a large stock pot and add the rest of the ingredients and simmer for an hour.
Serve with chopped cilantro and sour cream if desired.
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 lb. ground lamb
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
2 cans diced tomatoes
1 can garbanzo beans, drained and rinsed
3/4 cup beef broth