Moroccan lamb and green lentil stew
Tender lamb simmered with green lentils, cumin and cinnamon until the sauce turns rich and spoonable.
- Time1 hr 30
- LevelEasy
- Costabout £2.38 a head
Ingredients
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Method
- 1
Heat the oil in a large casserole over a high heat. Brown the lamb in two batches for 5 minutes each, then lift it out.
10 min - 2
Turn the heat to medium. Cook the onion and carrots for 6 minutes. Add the garlic and spices and stir for 1 minute.
6 min - 3
Return the lamb to the pan with the lentils, tomatoes and water. Bring to the boil, cover and simmer gently for 1 hour, stirring now and then.
60 min - 4
The lamb should fall apart and the lentils should be soft. If it is too thick, add a splash of water.
- 5
Stir in the spinach until it wilts, then add the lemon zest and juice. Season well and top with coriander.
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.