A hearty and aromatic one-pot stew featuring tender lamb, protein-rich lentils, and vibrant vegetables, all simmered in a warm blend of Moroccan spices. Naturally gluten-free and deeply satisfying.
Ingredients
- 500g diced lamb (shoulder or leg)
- 30ml olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 200g brown lentils, rinsed
- 400g canned chopped tomatoes
- 1200ml vegetable or lamb broth
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp ground cinnamon
- Juice of 1/2 lemon
- Salt and fresh black pepper to taste
- Fresh parsley, for garnish
Instructions
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the diced lamb with salt and pepper, then brown it in batches. Remove the lamb and set it aside.
- 2.Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 6-8 minutes until softened and lightly golden.
- 3.Add the minced garlic, cumin, coriander, turmeric, and cinnamon. Cook for 1 minute more, stirring constantly until the spices are fragrant.
- 4.Return the browned lamb to the pot. Add the rinsed lentils, canned chopped tomatoes, and broth. Stir well to combine everything.
- 5.Bring the stew to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 50-60 minutes, or until the lamb is tender and the lentils are fully cooked.
- 6.Uncover and stir in the fresh lemon juice. Season to taste with additional salt and pepper. Serve hot, garnished with fresh parsley.
Nutrition Information
Why this recipe
This stew is a perfectly balanced, naturally gluten-free meal. It's rich in high-quality protein from lamb and packed with fiber from lentils and vegetables, promoting digestive health and sustained energy. A nutritious and flavorful one-pot wonder.
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