A hearty and aromatic one-pot stew featuring tender lamb, protein-rich lentils, and chickpeas, all simmered in a fragrant blend of Moroccan spices. Perfect for a nourishing and satisfying meal.
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Zutaten
- 400g diced lamb shoulder
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 200g green or brown lentils, rinsed
- 400g can of chickpeas, rinsed and drained
- 800ml vegetable or lamb stock
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
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Anleitung
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the lamb dry, season with salt and pepper, and brown it in batches. Remove the lamb and set aside.
- 2.Reduce heat to medium, add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
- 3.Add the minced garlic and spices (cumin, coriander, turmeric, cinnamon) and cook for another minute until fragrant.
- 4.Return the lamb to the pot. Stir in the rinsed lentils and the stock. Bring to a boil, then reduce the heat, cover, and simmer for 40 minutes, or until the lamb is tender and lentils are cooked.
- 5.Stir in the drained chickpeas and cook for another 5 minutes to heat through. Season with additional salt and pepper if needed.
- 6.Serve hot, garnished with fresh parsley.
Nährwertinformationen
Warum dieses Rezept
This recipe is a powerhouse of balanced nutrition, offering high-quality protein from both lamb and lentils for muscle health, and is exceptionally rich in dietary fiber for digestive wellness. It's packed with vitamins and anti-inflammatory spices.
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