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A mix of exotic spices gives this stew its authentic Moroccan flavour – and the lentils are delicious and nutritious too!
Serves: 4
Prep time: 20 mins
Cooking time: 1 hr 6 mins
Total time: 1 hr 26 mins
Skill level: Easy peasy
Costs:Mid-price

 

Ingredients

 

    • 2tbsp olive oil

 

    • 275g (9oz) lamb neck fillet, cut into 2.5cm (1in) cubes

 

    • 1 onion, peeled and sliced

 

    • 1 clove garlic, peeled and chopped

 

    • 1tsp each paprika, turmeric and cumin

 

    • ¼tsp each cinnamon and ground ginger

 

    • 1tbsp tomato purée

 

    • 3 medium potatoes, peeled and cut into 2.5cm (1in) cubes

 

    • 125g (4oz) red lentils

 

    • 400g can chopped tomatoes

 

    • 450ml (¾ pint) hot vegetable stock

 

    • 1tsp runny honey

 

    • 1tsp salt

 

    • Handful of fresh coriander leaves

 

 

Method

 

 

    1. Heat the oil in a large flameproof casserole, add the lamb and cook for a few mins until browned all over.

 

    1. Add the onion and garlic to the pan and cook for 5 mins until softened. Stir in the spices and tomato purée, and cook for 1 min.

 

    1. Add the potatoes, lentils, tomatoes, hot stock and honey. Season with salt and bring to the boil.

 

    1. Set the oven to 160°C/Gas Mark 3.

 

    1. Cover the casserole with a lid and cook the lamb for 45 mins-1 hour, until the lamb is very tender. Serve, sprinkled with coriander leaves.

 

 

Nutritional information per portion

 

 

fat 16.0g saturates 5.0g calories 437(kcal)

 

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.