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Moroccan Lamb Lentil Stew
This lamb lentil stew is flavored with Moroccan spices and beefed up with chickpeas. Serve with fresh cilantro and a dollop of yogurt for a hearty and comforting winter meal.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
35
minutes
mins
Total Time
1
hour
hr
45
minutes
mins
Course:
Soups + Stews
Cuisine:
African
Keyword:
lamb lentil stew, moroccan lamb
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
1
pound
lamb shoulder
cut into 1/2 inch chunks
1
tablespoon
extra virgin olive oil
salt and pepper to taste
1
small yellow onion
chopped
2
cloves
garlic
minced
2
tablespoons
tomato paste
1
bay leaf
1 1/2
teaspoons
paprika
1
teaspoon
cumin
1/4
teaspoon
ground cloves
3
cups
beef broth
14
ounce
can diced tomatoes
1/2
cup
cilantro leaves
loosely packed and chopped
1/2
cup
dry brown lentils
rinsed
14
ounce
can chickpeas
drained and rinsed
Instructions
Place large Dutch oven or sauce pot over medium heat.
Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside.
Add the onion and garlic to the pot. Cook until softened, about 3 minutes.
Add the lamb back to the pot along with the tomato paste, bay leaf, paprika, cumin and cloves. Stir to combine and cook for 1 minute.
Add the beef broth, diced tomatoes and cilantro to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes.
Add lentil and chickpeas to the pot, stir to combine, cover again and cook another 20 minutes.
Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened.
Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread.
Nutrition
Serving:
1
SERVING
|
Calories:
420
kcal
|
Carbohydrates:
40
g
|
Protein:
37
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
73
mg
|
Sodium:
1362
mg
|
Fiber:
12
g
|
Sugar:
10
g