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
I made this for dinner tonight and it was divine! I didn't have any cilantro so I added the juice and zest of one lemon to make up for it and it worked perfectly. Thanks for the recipe, beautiful photos too:)
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