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Moroccan Red Lentil and Lamb Stew

Name: Moroccan Red Lentil and Lamb Stew
Ingredients: 2 tbsp olive oil; 750g lamb neck fillet or shoulder, cut into 2cm cubes; 1 onion, finely chopped; 3 large garlic cloves, roughly chopped; 2 tsp each ground turmeric, cumin, cinnamon; 1 tsp ground ginger; 2 tsp sweet paprika; 2 tsp hot paprika; 2 tbsp tomato purée; 3 medium potatoes, peeled and cut into 2cm cubes; 1 bay leaf; 300g red lentils; 400g chopped tomatoes; 900ml vegetable or chicken stock; 1 tbsp runny honey; Large bunch of fresh coriander, roughly chopped

This pressure cooker red lentil and lamb stew recipe can also be made using a conventional oven. A wonderfully spiced dish, it’s a great one to freeze so is ideal for batch cooking.

moderate16 ingredients5 preparation steps

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Ingredients

2 tbsp olive oil
750g lamb neck fillet or shoulder, cut into 2cm cubes
1 onion, finely chopped
3 large garlic cloves, roughly chopped
2 tsp each ground turmeric, cumin, cinnamon
1 tsp ground ginger
2 tsp sweet paprika
2 tsp hot paprika
2 tbsp tomato purée
3 medium potatoes, peeled and cut into 2cm cubes
1 bay leaf
300g red lentils
400g chopped tomatoes
900ml vegetable or chicken stock
1 tbsp runny honey
Large bunch of fresh coriander, roughly chopped

Preparation

1Heat half the oil in the uncovered pressure cooker pan over a medium heat. Cook the lamb in batches until browned all over, then remove from the pan and set aside.
2Add the onion and garlic to the pan and cook for 5 minutes until softened. Add the remaining oil, stir in the spices and tomato purée, then cook for 2 minutes more.
3Add the potatoes, bay leaf, lentils, tomatoes, stock and honey, then return the lamb to the pan. Season.
4Attach the pan lid, then bring it up to pressure. Once the correct pressure has been reached, reduce the heat, then cook for 20 minutes.
5Reduce the pressure using the quick-release method (see manufacturer’s instructions), stir through the coriander and serve with pitta breads.