A hearty and aromatic stew featuring tender lamb and protein-rich lentils, simmered in a fragrant blend of Moroccan spices. This one-pot meal is both nourishing and deeply satisfying.
Malzemeler
- 500g lean lamb shoulder, cubed
- 30ml olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 200g green or brown lentils, rinsed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- 1 tsp sweet paprika
- 400g can diced tomatoes
- 1 litre low-sodium vegetable broth
- Salt and freshly ground black pepper
- Juice of 1/2 lemon
- Small bunch fresh parsley, chopped
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Talimatlar
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes until softened.
- 2.Add the minced garlic and cook for another minute until fragrant. Add the cubed lamb to the pot and brown on all sides.
- 3.Stir in the cumin, coriander, turmeric, cinnamon, and paprika. Cook for 1 minute, allowing the spices to become aromatic.
- 4.Add the rinsed lentils, canned diced tomatoes (with their juice), and vegetable broth. Season with salt and pepper, stir well, and bring the stew to a boil.
- 5.Reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the lamb is tender and the lentils are fully cooked.
- 6.Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is exceptionally high in protein from both lamb and lentils, supporting muscle health. It's also rich in fiber, aiding digestion, and packed with vitamins and anti-inflammatory spices for a nutritious, balanced meal.
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