Moroccan lamb and lentil stew recipe

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 613 calories / serving
  • Freezable
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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.

  1. 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 mins, until softened. Add the garlic, cook for 1 min, then add the spices and cook for 1 min more.
  2. Add the lentils and stock and bring to a simmer. Add the cabbage and cook, covered, for 25-30 mins, 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 mins of the cooking time.
  3. 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.

See more Lamb recipes

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  • Ingredients

  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • pinch ground cinnamon
  • ½ tsp chilli flakes
  • 350g dried green lentils, rinsed
  • 1.5ltr chicken stock
  • ½ small red cabbage, shredded
  • 500g lamb leg steaks, diced
  • 50g dried apricots, chopped
  • large handful fresh coriander, finely chopped
  • 1 lemon, for squeezing
  • cooked couscous, to serve (optional)
  • Energy 2580kj 613kcal 31%
  • Fat 23g 33%
  • Saturates 7g 34%
  • Sugars 13g 14%
  • Salt 3.7g 62%

of the reference intake
Carbohydrate 58.1g Protein 49.2g Fibre 4.6g


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