A hearty and aromatic one-pot stew, packed with protein from tender lamb and earthy lentils. Infused with warm Moroccan spices, this nourishing dish is deeply flavorful and satisfying.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 300g lean lamb leg or shoulder, cut into 2cm cubes
- 15ml olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 100g green or brown lentils, rinsed
- 400g can of chopped tomatoes
- 500ml vegetable or lamb stock
- 100g fresh spinach
- Salt and black pepper to taste
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Anleitung
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper, then add to the pot and brown on all sides. Remove the lamb and set aside.
- 2.Reduce the heat to medium, add the chopped onion to the pot, and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- 3.Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 1 minute to toast the spices.
- 4.Return the lamb to the pot. Add the rinsed lentils, canned tomatoes, and vegetable stock. Stir everything together and bring to a boil.
- 5.Once boiling, reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lamb is tender and the lentils are cooked through.
- 6.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted into the stew. Taste and adjust seasoning with more salt and pepper if needed. Serve hot.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of nutrition, offering high-quality protein from lamb and plant-based protein from lentils to support muscle health. It's also rich in fiber, iron, and vitamins, promoting digestive health and sustained energy.
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