Moroccan red lentil and lamb stew recipe

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serves: 4
Skill: easy
Prep: 20 min
Cooking: 1 hr 06 min

Nutrition per portion

Calories 437 kCal 22%
Fat 16g 23%
  -  Saturates 5g 25%

Moroccan red lentil and lamb stew is a family friendly dish that works perfectly for a weekend meal. We love the exotic mix of spices that give this stew it’s authentic Moroccan flavour. Red lentils are a healthy pulse that fill you up without adding lots of calories! The combination of the tender lamb and the lentils is a warming dinner that can be enjoyed served with couscous or on it’s own for a lunchtime soup. The lentils are delicious and nutritious too!


  • 2tbsp olive oil
  • 275g (9oz) lamb neck fillet, cut into 2.5cm (1in) cubes
  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and chopped
  • 1tsp each paprika, turmeric and cumin
  • ¼tsp each cinnamon and ground ginger
  • 1tbsp tomato purée
  • 3 medium potatoes, peeled and cut into 2.5cm (1in) cubes
  • 125g (4oz) red lentils
  • 400g can chopped tomatoes
  • 450ml (¾ pint) hot vegetable stock
  • 1tsp runny honey
  • 1tsp salt
  • Handful of fresh coriander leaves


  • Heat the oil in a large flameproof casserole, add the lamb and cook for a few mins until browned all over.

  • Add the onion and garlic to the pan and cook for 5 mins until softened. Stir in the spices and tomato purée, and cook for 1 min.

  • Add the potatoes, lentils, tomatoes, hot stock and honey. Season with salt and bring to the boil.

  • Set the oven to 160°C/Gas Mark 3.

  • Cover the casserole with a lid and cook the lamb for 45 mins-1 hour, until the lamb is very tender. Serve, sprinkled with coriander leaves.

Top tip for making Moroccan red lentil and lamb stew

To save time, you can cook this stew in a pressure cooker for 20 mins.

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(749 ratings)
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