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




    • 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






    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.