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