Dinner for 4

Moroccan Lamb Lentil Stew

Name: Moroccan Lamb Lentil Stew
Total time: 105 min
Yield: 4 servings
Cuisine: African
Ingredients: 1 lb lamb shoulder; 1 tbsp extra virgin olive oil; salt and pepper to taste (optional); 1 small yellow onion; 2 cloves garlic; 2 tbsp tomato paste; 1 bay leaf; 1 1/2 tsp paprika; 1 tsp cumin; 1/4 tsp ground cloves; 3 cups beef broth; 14 oz can diced tomatoes; 1/2 cup cilantro leaves; 1/2 cup dry brown lentils; 14 oz can chickpeas

Lamb, lentils, chickpeas, tomatoes, and spices simmer together until tender in a rich, hearty stew.

$3.87per serving $$$

105 minstart to table

4servings

African Dairy-free High-protein Family Lunches Dinners Cold-weather comfort Winter Spring

Ingredients

1 lb lamb shoulder
1 tbsp extra virgin olive oil
salt and pepper to taste (optional)
1 small yellow onion
2 cloves garlic
2 tbsp tomato paste
1 bay leaf
1 1/2 tsp paprika
1 tsp cumin
1/4 tsp ground cloves
3 cups beef broth
14 oz can diced tomatoes
1/2 cup cilantro leaves
1/2 cup dry brown lentils
14 oz can chickpeas

Steps

Cut the lamb into bite-size pieces, then season it with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat and brown the lamb for 8 minutes.
Add the onion and garlic, then cook for 5 minutes before stirring in the tomato paste, bay leaf, paprika, cumin, and cloves.
Pour in the broth and tomatoes, then add the lentils and bring the stew to a boil.
Cover and simmer gently for 75 minutes, until the lamb is tender and the lentils are soft.
Stir in the chickpeas and cilantro, then cook uncovered for 5 minutes and season with salt and pepper.

Main ingredient on sale this week? See what to make with lamb on sale.