Moroccan red lentil and lamb stew
- February 2011
- Serves 6-8
- Takes 15 minutes to make, 40 minutes to cook
This pressure cooker stew recipe can also be made using a conventional oven. A wonderfully spiced dish, it’s a great one to freeze too, so make a batch.
- Dairy-free recipes
- 18g fat (6.8g saturated)
- 36.2g protein
- 45.2g carbs (10g sugars)
- 1.1g salt
To cook this conventionally in a flameproof casserole, follow steps 1-3, adding 300ml extra vegetable or chicken stock. Cover, bring to the boil, then transfer to a preheated 180°C/fan160°C/gas 4 oven. Cook for 45 minutes until the lamb is tender, stirring frequently to prevent it catching. Add a little more stock as it’s cooking if it’s too thick.
To freeze, place in a sealable plastic container. Defrost fully before reheating until piping hot, either in the oven or on the hob. Fresh garnishes and dumplings don’t freeze well, so make or add these on the day of eating.
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