Lamb and Lentil Stew with Warm Moroccan Spices
This hearty, aromatic stew combines tender chunks of lamb with protein-rich lentils, simmered in a fragrant blend of cumin, coriander, and cinnamon for an authentic North African flavor profile.
Ingredients
Ingredients
- 1.5 lb lamb shoulder cut into 1-inch cubes
- 2 tbsp olive oil extra virgin
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1 cup dried brown lentils rinsed and picked over
- 1 can crushed tomatoes 14.5 oz can
- 4 cups beef broth low sodium
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 large carrots peeled and sliced into rounds
- 0.5 cup fresh cilantro chopped for garnish
Notes
Storage: This stew tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. If the stew thickens too much upon reheating, add a splash of water or broth. Serve with crusty bread or over steamed couscous.