It’s a really hearty, earthy, yet fruity light dish. I can’t say it’s the most presentable creation as the red cabbage lends a distinctive monotone colouring to the whole thing. However, if not made for dinner party, it will impress just as well as a mid week supper. This dish is a winner and a budget friendly one too. I served it with a yoghurt and tahini lemon drizzle to top, but it’s just as good on it’s own.
MOROCCAN LENTIL AND LAMB STEW
3 tablespoons vegetable oil
2 onions, finely chopped
3 garlic cloves, finely chopped
2 tablespoons ground cumin
2 tablespoons ground coriander
pinch ground cinnamon
1/2 teaspoon chilli flakes
1 teaspoon za’tar (optional)
350 g dried green lentil, rinsed
1.5 litre chicken stock
1/2 small red cabbage, finely shredded
400 g lamb leg steaks, diced
50 g dried apricots, chopped
50 g dried currants, chopped (optional)
1 lemon, for squeezing
salt & pepper to taste
- In a large casserole heat 1 tablespoon of oil, add the diced lamb and brown over a high heat until it just cooked. Set aside.
- Add the remaining oil to the casserole and gently cook the onion until softened. Add the garlic, cook for 1 minute, then add the spices and cook for 1 more minute.
- Add the lentil and stock and bring to a simmer. Add the cabbage and cook, covered, for 30-35 minutes, until the lentil are tender.
- Stir in the apricots, currants and lamb for the final 10 minutes of cooking time.
- Check seasoning, squeeze some lemon juice, serve on its own or drizzle with Yoghurt & Tahini dressing.
Yoghurt & Tahini Dressing:
1/4 cup tahini paste, at room temperature
Juice of half a lemon
1 tablespoon extra-virgin olive oil
2 cups plain yogurt
1 teaspoon ground cumin
Salt and freshly ground black pepper to taste
- Mix by hand or blend in a food processor everything up and drizzle on top.
- The tahini sauce can be refrigerated for up to 3 days. Serve at room temperature.