Ethiopian style lamb and red lentil stew with warm spices
Lamb and red lentils stewed with a homemade spice blend of paprika, cardamom and ginger. Rich, warming and gently hot.
- Time1 hr 45
- LevelMedium
- Costabout £2.50 a head
Ingredients
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Method
- 1
Cook the onions in a dry heavy pan over a medium heat for 8 minutes, stirring, until soft and brown. Add the oil, garlic and ginger and cook for 1 minute.
8 min 20 s - 2
Stir in all the spices and the tomato purée and cook for 1 minute.
- 3
Add the lamb and water. Bring to a simmer, cover, and cook gently for 1 hour.
60 min - 4
Add the rinsed lentils and cook for 25 minutes more, stirring often, until the lentils collapse and the lamb is tender.
25 min - 5
Cook the rice in boiling water for 10 minutes and drain.
10 min - 6
Stir the lemon juice into the stew and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.