Flavorful Lamb & Lentil Stew
A hearty and aromatic stew featuring tender lamb, red lentils, and Moroccan spices. High in protein and fiber, low in saturated fat, and easy to prepare on the stovetop or in a slow cooker. Perfect for weeknight dinners or meal prep.
Equipment
- 1 large pot or Dutch oven
- 1 Slow Cooker (optional)
- 1 wooden spoon or spatula
- 1 measuring cup and spoons
- 1 cutting board
- 1 chef’s knife
Ingredients
- 1 tsp oil
- 2 pounds boneless leg of lamb cut into small cubes
- 2 medium onions chopped
- 4 garlic cloves minced
- 2 cups chopped carrots
- 1 tsp cinnamon
- 1 tsp turmeric
- 1 tbsp cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp fresh ginger grated
- 1 tbsp ground coriander
- 1 tsp paprika
- 2 14 oz cans diced tomatoes
- 4 cups lamb or chicken stock
- 1 ⅓ cups red lentils rinsed
Optional toppings:
- pomegranate seeds fresh cilantro, yogurt or sour cream
Instructions
- Prepare the Ingredients: Before you start cooking, gather and prep all your ingredients. Chop the onions finely, mince the garlic, peel and dice the carrots into bite-sized pieces, and cut the boneless leg of lamb into small, evenly sized cubes. Rinse the red lentils thoroughly under cold running water to remove any dust or impurities. Grate the fresh ginger and measure out all your spices. Having everything ready will make the cooking process smooth and stress-free.
- Heat the Oil and Sear the Lamb: Place a large heavy-bottomed pot or Dutch oven over medium-high heat and add 1 teaspoon of oil. Once the oil shimmers, carefully add the cubed lamb in a single layer. Allow the lamb to brown without overcrowding the pot. Let it sear for about 3–4 minutes on each side until golden brown. This step locks in the lamb’s flavor and ensures a rich, meaty base for the stew. Stir occasionally, but don’t move the lamb too much to allow it to caramelize evenly.
- Sauté the Aromatics: Once the lamb is browned, add the chopped onions, minced garlic, and diced carrots directly into the pot. Stir well to combine and sauté for about 5 minutes, or until the onions turn translucent and the vegetables begin to soften. This step releases the natural sweetness of the onions and builds the foundational flavors for the stew. Make sure to scrape any browned bits from the bottom of the pot, as they are packed with flavor.
- Add the Spices and Ginger: Lower the heat slightly and add all the spices: cinnamon, turmeric, cumin, coriander, paprika, salt, and pepper. Sprinkle in the freshly grated ginger. Stir constantly for 1–2 minutes until the spices become fragrant. This blooming process enhances the aroma and ensures the spices evenly coat the lamb and vegetables, giving your stew a deep, layered flavor.
- Pour in the Liquids and Lentils: Add the diced tomatoes with their juices, followed by the stock. Stir to combine all ingredients, making sure nothing is sticking to the bottom. Next, add the rinsed red lentils and stir gently. The lentils will absorb the flavors of the spices and broth as they cook, creating a hearty and satisfying texture. Bring the mixture to a gentle boil over medium heat.
- Simmer the Stew on Stovetop: Once the stew reaches a boil, reduce the heat to low and cover the pot with a tight-fitting lid. Let it simmer slowly for about 1 hour and 30 minutes, stirring occasionally. Check for tenderness of the lamb it should be soft and easy to pull apart with a fork. The lentils will have thickened the broth naturally, creating a rich, stew-like consistency. Taste halfway through and adjust seasoning if necessary.
- Slow Cooker Method (Optional): If using a slow cooker, follow the same steps to sear the lamb and sauté the aromatics using the sauté or sear function. Transfer everything to the slow cooker, add the spices, tomatoes, stock, and lentils. Cook on low heat for 6 hours or high heat for 3 hours, until the lamb is tender and the lentils have softened into a creamy texture. Stir occasionally if possible to ensure even cooking.
- Check for Final Flavor and Consistency: Before serving, taste the stew and adjust seasoning with extra salt or pepper if needed. If the stew is too thick, add a splash of stock or water to reach your desired consistency. The lamb should be tender, the lentils cooked through, and the carrots soft but not mushy.
- Serve with Garnishes: Ladle the stew into bowls and top with optional garnishes such as fresh cilantro, bright pomegranate seeds, or a dollop of yogurt or sour cream. These toppings add freshness, color, and a subtle tang that balances the warm, spiced flavors of the stew.
- Enjoy and Store Leftovers: Serve immediately with warm bread or over a bed of rice if desired. This stew keeps well in the refrigerator for up to 4 days and can be frozen for 2–3 months. Reheat gently on the stovetop or in the microwave, adding a little stock if it thickens too much. This makes it perfect for meal prep or a comforting weeknight dinner.
Notes
- Use boneless leg of lamb for tender, evenly cooked meat.
- Rinse red lentils thoroughly to remove excess starch and achieve a cleaner texture.
- Sear lamb in batches to avoid overcrowding and ensure a rich, caramelized crust.
- Sauté onions, garlic, and carrots until softened to release natural sweetness and build flavor.
- Bloom spices in oil to intensify aroma and distribute flavor evenly throughout the stew.
- Adjust seasoning gradually; slow-cooked flavors deepen over time.
- For extra richness, finish with a drizzle of olive oil or a squeeze of lemon before serving.
