MOROCCAN RED LENTIL AND LAMB STEW
2 tablespoons olive oil
275 g (9 oz) lamb neck fillet, cut into 2.5cm (1in) cubes
1 onion, peeled and sliced
1 clove garlic, peeled and chopped
1 teaspoon each paprika, turmeric and cumin
¼ teaspoon each cinnamon and ground ginger
1 tablespoon tomato purée
3 medium potatoes, peeled and cut into 2.5cm (1in) cubes
125 g (4 oz) red lentils
400 g can chopped tomatoes
450 ml (¾ pint) hot vegetable stock
1 teaspoon runny honey
1 teaspoon salt
Handful of fresh coriander leaves
Heat the oil in a large flameproof casserole, add the lamb and cook for a few mins until browned all over.
Add the onion and garlic to the pan and cook for 5 mins until softened. Stir in the spices and tomato purée, and cook for 1 min.
Add the potatoes, lentils, tomatoes, hot stock and honey. Season with salt and bring to the boil.
Set the oven to 160°C/Gas Mark 3.
Cover the casserole with a lid and cook the lamb for 45 mins-1 hour, until the lamb is very tender. Serve, sprinkled with coriander leaves.
Cooks note: I used 500 g lamb knuckles and 2 potatoes but the rest as per recipe
Recipe and photo: Angela Landsberg
