Moroccan red lentil and lamb stew

Moroccan red lentil and lamb stew
  • Serves icon Serves 6-8
  • Time icon Takes 15 minutes to make, 40 minutes to cook

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.

Nutrition: per serving

Calories
467kcals
Fat
18g fat (6.8g saturated)
Protein
36.2g protein
Carbohydrates
45.2g carbs (10g sugars)
Salt
1.1g salt
Calories
467kcals
Fat
18g fat (6.8g saturated)
Protein
36.2g protein
Carbohydrates
45.2g carbs (10g sugars)
Salt
1.1g salt

(For 8)

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

Method

  1. 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.
  2. 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.
  3. Add the potatoes, bay leaf, lentils, tomatoes, stock and honey, then return the lamb to the pan. Season.
  4. 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.
  5. Reduce the pressure using the quick-release method (see manufacturer’s instructions), stir through the coriander and serve with pitta breads.

delicious. tips

  1. 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.

  2. 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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