This hearty Lamb and Lentil Stew is packed with tender chunks of lamb, carrots, lentils and lots of rich Moroccan inspired spices. You can make this stew on the stovetop or in a slow cooker and it freezes well. This is a great hearty stew to enjoy during the cold winter months. This stew is
Prep Time20 minutesmins
Cook Time1 hourhr45 minutesmins
Total Time2 hourshrs5 minutesmins
Course: Dairy Free, Gluten Free, Specific Carbohydrate Diet Legal
Options toppings - pomegranate seeds, cilantro or yogurt
Instructions
Stovetop Instructions
Heat oil in large pot over high heat, brown the cubed lamb on all sides. Once browned, add in the onion, garlic and chopped carrots and cook for approximately 5 minutes until the onions become translucent.
Add in the spices and ginger and stir to combine with the mixture. Pour in the stock, diced tomatoes and lentils and simmer covered on low heat for an hour and a half.
After 90 minutes the lamb should be tender. Ladle into bowls and serve topped with fresh cilantro, pomegranate seeds and sour cream.
Slow Cooker Instructions
Turn the slow cooker on saute/sear. Heat the oil and brown the cubed lamb on all sides. Once browned, add in the onion, garlic and chopped carrots and cook for approximately 5 minutes until the onions become translucent.
Add in the spices and ginger and stir to combine with the mixture. Pour in the stock, diced tomatoes and lentils and leave to cook on low heat for 6 hours or high heat for 3 hours.
The stew is done when the lamb is tender. Ladle into bowls and serve topped with fresh cilantro, pomegranate seeds and sour cream.