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Moroccan Lamb Lentil Stew

Course Entrees, Soups
Difficulty Easy
Pulse Type Chickpeas, Lentils
Specialty Diet Gluten Free
Category Feeling Stuck at Home? Travel the World From Your Kitchen with Pulses
Prep Time 10 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 45 minutes
Servings 4 servings

Ingredients

  • 1 lb lamb shoulder, cut into 1/2 inch chunks
  • 1 tbsp olive oil extra virgin
  • salt and pepper to taste
  • 1 onion yellow; chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 1/2 tsp paprika
  • 1 tsp cumin
  • 1/4 tsp cloves ground
  • 3 cups beef broth
  • 1 14 oz can tomatoes diced
  • 1/2 cup cilantro fresh; loosely packed and chopped
  • 1/2 cup lentils, brown dried; rinsed
  • 1 14 ox can chickpeas drained and rinsed

Instructions

  1. Place large Dutch oven or sauce pot over medium heat.
  2. Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
  3. Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
  4. Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
  5. Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
  6. Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
  7. Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
  8. Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.