Moroccan Lamb Lentil Stew
- 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
- Place large Dutch oven or sauce pot over medium heat.
- 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.
- Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
- 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.
- 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.
- Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
- Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
- Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.