This beautiful Moroccan-inspired lamb stew is packed with herbs and spices, sweet apricots and a pinch of chilli for a deliciously warming dish. Serve this wonderful weekend dinner idea with light, fluffy couscous.
- In a large, lidded pan or casserole dish, heat 2 tbsp of the oil over a low heat. Add the onions and gently cook for 10 minutes, until softened. Add the garlic, cook for 1 minute, then add the spices and cook for 1 minute more.
- Add the lentils and stock and bring to a simmer. Add the cabbage and cook, covered, for 25-30 minutes, until the lentils are tender. Meanwhile, heat the remaining oil in a separate pan. Add the lamb and brown over a high heat. Stir into the lentils with the apricots for the final 10 minutes of the cooking time.
- Stir through the coriander and a squeeze of lemon, then season to taste. Serve with couscous, if you like.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place in a pan over a medium heat, stirring occasionally until the dish is heated through.
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