Thursday, April 24, 2014

Moroccan Lamb & Lentil Stew

It’s official; spring has sprung and the mornings have been (mainly) sunny and cool.  It warms up slightly throughout the day, however there is still a bit of a cool touch in the air.  I can’t wait for it to be summer!  I love heat; I could live in a warm climate all year ‘round!  

After spending the past few days shamelessly wolfing down mass amounts of food, it was time to eat something hearty & healthy.  We served this stew for lunch the other day, and it was a hit.  Gavin was a little hesitant on the amount of cloves that it called for-it was slightly strong at first, but when you leave it to simmer it gives it a unique, comforting & savory taste.  If you are worried about it, then certainly decrease the amount.  The yogurt and the cilantro are a nice addition and balances the soup out perfectly-my mom is an expert at making soups and gave me her seal of approvalJ

This stew is normally served during Ramadan, and is sometimes eaten to break the fast after sunset (iftar).  It’s actually quite interesting reading about it-I learn something new every day! J

Moroccan Lamb & Lentil Stew

Makes 6-8 servings

INGREDIENTS

2 tablespoons olive oil

1 pound lamb, diced

1 onion, diced

2 garlic cloves, chopped finely

2 tablespoons tomato paste

1½ teaspoons ground cumin

2 teaspoons sweet paprika

½ teaspoon ground cloves

¼ teaspoon turmeric

2 bay leafs

1 litre vegetable broth

1 can (28oz) diced tomatoes

1/2 cup cilantro, leaves finely chopped, plus extra leaves to serve

1 can (19 oz) chickpeas, rinsed, drained

2 cans (19 oz) brown lentils, rinsed, drained

Additional cilantro, for serving

Thick Greek-style yoghurt and toasted pita bread, to serve

DIRECTIONS

In a large stock pan over medium-high heat, heat the oil & season the lamb with salt & pepper.  Cook the lamb until browned & remove from pan & set aside.

Add the onion and garlic to the pan. Cook for about 4 minutes, until slightly softened. Return the cooked lamb to the pan and add in the tomato paste, spices and bay leaf. Cook, stirring, and add in the vegetable broth, diced tomatoes and cilantro. Bring the stew to a simmer and reduce the heat to low. Cook for 1 hour covered, then add in the chickpeas and lentils. Cook for an additional 30 minutes, covered, then for an additional 30 minutes, uncovered.  

Serve with additional chopped cilantro, yogurt and pita bread.

Source: adapted from Taste