Ingredients

• 300g ground lamb
• 150g brown or green lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 400g canned chopped tomatoes
• 50g dried apricots, chopped
• 500ml vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• Salt and black pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. In a bowl, mix the ground lamb with half of the cumin, coriander, salt, and pepper. Form into small, bite-sized meatballs (about 12–15).
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb meatballs and brown on all sides for 4–5 minutes. Remove the meatballs and set aside.
3. To the same pot, add the chopped onion and cook until softened, about 3–4 minutes. Add the minced garlic, the remaining spices (cumin, coriander, ginger, cinnamon) and cook for another minute until fragrant.
4. Stir in the rinsed lentils, canned tomatoes, and vegetable broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, or until lentils are becoming tender.
5. Return the browned meatballs to the pot along with the chopped dried apricots. Stir gently, cover, and continue to simmer for another 10–15 minutes until the meatballs are cooked through and the stew has thickened.
6. Season with additional salt and pepper if needed. Serve hot, garnished with fresh parsley or cilantro.

Tips & Substitutions

• Make it leaner: Swap half the lamb for lean ground turkey or beef for a lighter version.
• Vegetarian twist: Omit the meatballs and add chickpeas or roasted eggplant for a hearty plant-based stew.
• Boost the aroma: Add a dash of smoked paprika or harissa paste for extra Moroccan flair.

Nutrition

Approximate per serving:

• Calories: 1150
• Fat: 45g
• Carbohydrates: 95g
• Fiber: 32g
• Protein: 75g