Moroccan red lentil and lamb stew
- Portion size: Serves 6-8
- Takes 15 minutes to make, 40 minutes to cook
- Difficulty: easy
This pressure cooker red lentil and lamb stew recipe can also be made using a conventional oven. A wonderfully spiced dish, it’s a great one to freeze so is ideal for batch cooking.
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Ingredients
- 2 tbsp olive oil
- 750g lamb neck fillet or shoulder, cut into 2cm cubes
- 1 onion, finely chopped
- 3 large garlic cloves, roughly chopped
- 2 tsp each ground turmeric, cumin, cinnamon
- 1 tsp ground ginger
- 2 tsp sweet paprika
- 2 tsp hot paprika
- 2 tbsp tomato purée
- 3 medium potatoes, peeled and cut into 2cm cubes
- 1 bay leaf
- 300g red lentils
- 400g chopped tomatoes
- 900ml vegetable or chicken stock
- 1 tbsp runny honey
- Large bunch of fresh coriander, roughly chopped
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Method
- Heat half the oil in the uncovered pressure cooker pan over a medium heat. Cook the lamb in batches until browned all over, then remove from the pan and set aside.
- Add the onion and garlic to the pan and cook for 5 minutes until softened. Add the remaining oil, stir in the spices and tomato purée, then cook for 2 minutes more.
- Add the potatoes, bay leaf, lentils, tomatoes, stock and honey, then return the lamb to the pan. Season.
- Attach the pan lid, then bring it up to pressure. Once the correct pressure has been reached, reduce the heat, then cook for 20 minutes.
- Reduce the pressure using the quick-release method (see manufacturer’s instructions), stir through the coriander and serve with pitta breads.
Nutrition
- 467kcals Calories
- 18g fat (6.8g saturated) Fat
- 36.2g protein Protein
- 45.2g carbs (10g sugars) Carbs
- 1.1g salt Salt
(For 8)
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