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Moroccan lamb and lentil stew recipe
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65 ratings
This beautiful Moroccan-inspired lamb stew is packed with herbs and spices, sweet apricots and a pinch of chilli for a deliciously warming dish. Serve this wonderful weekend dinner idea with light, fluffy couscous. See method
Ingredients
- 3 tbsp olive oil
- 2 onions, finely sliced
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- pinch ground cinnamon
- ½ tsp chilli flakes
- 350g dried green lentils, rinsed
- 1.5ltr chicken stock
- ½ small red cabbage, shredded
- 500g lamb leg steaks, diced
- 50g dried apricots, chopped
- large handful fresh coriander, finely chopped
- 1 lemon, for squeezing
- cooked couscous, to serve (optional)
Each serving contains
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Energy
2580kj
613kcal
31%
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Fat
23g
33%
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Saturates
7g
34%
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Sugars
13g
14%
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Salt
3.7g
62%
of the reference intake
Carbohydrate 58.1g
Protein 49.2g
Fibre 4.6g
Method
- In a large, lidded pan or casserole dish, heat 2 tbsp of the oil over a low heat. Add the onions and gently cook for 10 mins, until softened. Add the garlic, cook for 1 min, then add the spices and cook for 1 min more.
- Add the lentils and stock and bring to a simmer. Add the cabbage and cook, covered, for 25-30 mins, until the lentils are tender. Meanwhile, heat the remaining oil in a separate pan. Add the lamb and brown over a high heat. Stir into the lentils with the apricots for the final 10 mins of the cooking time.
- Stir through the coriander and a squeeze of lemon, then season to taste. Serve with couscous, if you like.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place in a pan over a medium heat, stirring occasionally until the dish is heated through.
See more Lamb recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.