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Lamb lentil stew

Lamb & Lentils

Spiced Lamb & Lentil Stew

https://www.everylastbite.com/lamb-lentil-stew/

Ingredients

  • 1 tsp oil
  • 2 pounds boneless leg of lamb cut into small cubes
  • 2 onions
  • 4 cloves garlic
  • 2 cups chopped carrots
  • 1 tsp cinnamon
  • 1 tsp tumeric
  • 1 tbsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tsp grated fresh ginger
  • 1 tbsp ground coriander
  • 1 tsp paprika
  • 2 (14oz) cans diced tomatoes
  • 4 cups lamb or chicken stock
  • 1 1/3 cup red lentils thoroughly rinsed

Directions

  1. Heat oil in large pot over high heat, brown the cubed lamb on all sides. Once browned, add in the onion, garlic and chopped carrots and cook for approximately 5 minutes until the onions become translucent.
  2. Add in the spices and ginger and stir to combine with the mixture. Pour in the stock, diced tomatoes and lentils and simmer covered on low heat for an hour and a half.
  3. After 90 minutes the lamb should be tender. Ladle into bowls and serve topped with fresh cilantro, pomegranate seeds and sour cream.

Lamb & Lentil Stew

https://pinchofnom.com/recipes/lamb-and-lentil-stew/

Ingredients

  • 450 g diced leg of lamb all visible fat removed
  • 2 medium onions peeled and chopped
  • 2 cloves garlic peeled and crushed
  • 400 g tin chopped tomatoes
  • 400 g tin green lentils in water drained
  • 4 medium carrots peeled, cut in half lengthways and cut into 1cm thick slices
  • 200 g button mushrooms halved
  • 1 lamb or beef stock cube made up with 500ml boiling water
  • 1 tbsp tomato puree
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 dried bay leaf
  • salt and black pepper to taste
  • low-calorie cooking spray

Directions

  1. Preheat the oven to 160°C. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and fry gently for 5 minutes until softened. Add the garlic and fry for a further 1-2 minutes.
  2. Add the lamb to the frying pan and fry for 2-3 minutes to seal and lightly brown on all sides.
  3. Place the sealed lamb, onions and garlic in the casserole dish. Add the chopped tomatoes, lentils, carrots, mushrooms, stock, tomato puree, mustard, Worcestershire sauce, rosemary, thyme and bay leaf. Season well with salt and black pepper, then stir all the ingredients together until well mixed.
  4. Cover with a tight-fitting lid and place in the preheated oven at 160°C, for 2-2½ hours. Stir halfway through and occasionally check that the stew is not drying out. You can add a little water if needed. The stew will be ready when the lamb is tender and you have a thick, rich gravy.
  5. Remove the bay leaf and serve with Creamy Mashed Potatoes or an accompaniment of your choice.

Moroccan lamb stew

Ingredients

  • Olive Oil
  • 1 large yellow onion, chopped
  • 3 carrots, cubed
  • 6 Yukon gold potatoes (or any small potatoes), peeled, cubed
  • Kosher salt and pepper
  • 2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
  • 3 large garlic cloves, roughly chopped
  • ½ cup dried apricots
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 ½ tsp ground allspice
  • 1 1/2 tsp ras el hanout Moroccan spice blend
  • ½ tsp ground ginger
  • 6 plum tomatoes from a can, cut in halves
  • 2 ½ cups low-sodium beef broth
  • 1 15-oz can chickpeas

Directions

  1. Braise meat, then remove
  2. Saute vegetables, then add back meat
  3. Bring everything up to a boil, then cover and transfer to the cook in the oven for 1 ½ hours
  4. add in the chickpeas and cook another 30 to 45 minutes

Instead of transferring to oven, you can transferring to pressure cooker and cook for 30 min on high pressure + 10 min to naturally release pressure. Then cook for another 5 minutes with chickpeas on high pressure + natural pressure release.

Freeze & Reheating

This stew can also be frozen for those who meal prep.Cool the stew to room temperature and store in a freezer-safe airtight container for up to one month. Thaw in your fridge overnight and reheat in oven.

Ras El Hanout (Spice Mix)

cheftariq.com

via https://www.cheftariq.com/recipe/ras-el-hanout/

  • 1 tsp Cumin
  • 1 tsp Ginger
  • 1 tsp Salt
  • ¾ tsp Pepper
  • ½ tsp Cinnamon
  • ½ tsp Coriander
  • ½ tsp Cayenne
  • ½ tsp Allspice
  • ¼ tsp Cloves

seriouseats.com

via https://www.seriouseats.com/ras-el-hanout-north-african-spice-mix-recipe

  • 10 green cardamom pods
  • 1 teaspoon whole allspice berries
  • 8 whole cloves
  • 1/2 teaspoon dried anise seeds
  • 1 teaspoon fresh-grated nutmeg
  • 1 tablespoon, plus 1/2 teaspoon, sweet paprika, divided use
  • 1 teaspoon ground ginger
  • 1 teaspoon ground mace
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried rosebud petals

  • 1 teaspoon lavender

  • Add cinnamon, peppercorns, coriander seeds, cubeb, cumin seeds, cardamom pods, allspice berries, cloves, and anise seed to a dry skillet set to medium-low heat. Lightly toast until fragrant and a shade darker, shaking so spices don’t burn (about two minutes). Cool slightly and remove cardamom seeds from pods by tapping with something heavy, such as a pestle. Discard pods.

  • Add remaining ras el hanout spices and toasted spices to a small coffee grinder used only for grinding spices. Pulse the grinder to get things started, and let it run until the mixture is ground into a fine powder. Store in an airtight jar in a dark, cool place until ready to use.