A mix of exotic spices gives this stew its authentic Moroccan flavour – and the lentils are delicious and nutritious too!
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
- Heat the oil in a large flameproof casserole, add the lamb and cook for a few mins until browned all over.
- 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.
- Add the potatoes, lentils, tomatoes, hot stock and honey. Season with salt and bring to the boil.
- Set the oven to 160°C/Gas Mark 3.
- 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
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.