A hearty and aromatic one-pot stew, combining tender lamb with protein-rich lentils, sweet apricots, and carrots, seasoned with a warm blend of Moroccan spices. A truly satisfying and nutritionally balanced meal.
Malzemeler
- 300g diced lamb shoulder or leg
- 100g green or brown lentils, rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 50g dried apricots, chopped
- 400g can of chopped tomatoes
- 400ml vegetable or lamb broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- Fresh cilantro or parsley, for garnish
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Talimatlar
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the diced lamb with salt and pepper, then add it to the pot and brown on all sides for 5-7 minutes. Remove the lamb and set aside.
- 2.Add the chopped onion and carrots to the same pot, cooking for 5 minutes until softened. Stir in the minced garlic and all the spices (cumin, coriander, turmeric, cinnamon) and cook for 1 minute until fragrant.
- 3.Return the browned lamb to the pot. Add the rinsed lentils, chopped tomatoes, chopped apricots, and vegetable broth. Stir everything together to combine.
- 4.Bring the stew to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 40-45 minutes, or until the lamb is tender and the lentils are fully cooked. Stir occasionally.
- 5.Taste and adjust seasoning with more salt and pepper if needed. Serve the stew hot, garnished with a handful of fresh chopped cilantro or parsley.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is packed with high-quality protein from lamb and plant-based protein from lentils, promoting muscle repair and satiety. The combination of lentils and vegetables provides excellent fiber for digestive health and sustained energy.
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