A hearty and aromatic gluten-free stew, combining tender lamb with protein-rich lentils and a warm spice blend. This one-pot meal is both nourishing and deeply flavorful, perfect for a satisfying and healthy dinner.
Ingredients
- 250g lamb shoulder, cubed
- 100g green or brown lentils, rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 400g canned chopped tomatoes
- 600ml vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- A pinch of cinnamon
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the cubed lamb with salt and pepper, then add to the pot and brown on all sides. Remove the lamb and set it aside.
- 2.Reduce heat to medium, add the chopped onion and carrots to the same pot, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 3.Stir in the ground cumin, coriander, turmeric, and cinnamon. Cook for 30 seconds until the spices are aromatic.
- 4.Return the browned lamb to the pot. Add the rinsed lentils, chopped tomatoes, and vegetable broth. Stir everything together and bring to a boil.
- 5.Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes, or until the lentils are tender and the stew has thickened to your liking. Stir occasionally to prevent sticking.
- 6.Taste and adjust the seasoning with more salt and pepper if needed. Serve hot in bowls, garnished with a sprinkle of fresh parsley.
Nutrition Information
Why this recipe
This recipe is exceptionally nutritious, offering high-quality protein from lamb and fiber from lentils for digestive health and sustained energy. It's a balanced, gluten-free meal rich in iron, B vitamins, and anti-inflammatory spices.
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