Moroccan lamb and lentil stew – Using Salted Dark Sugar Smoked Garlic
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Moroccan lamb and lentil stew - Using Salted Dark Sugar Smoked Garlic

Ingredients
3 tbsp olive oil
2 onions, finely sliced
4  Salted Dark Sugar Smoked Garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
pinch ground cinnamon
1/2 tsp chilli flakes
350g (12oz) dried green lentils, rinsed
1.5ltr (2 1/2pt) chicken stock
1/2 small red cabbage, shredded
500g (1lb) lamb leg steaks, diced
50g (2oz) dried apricots, chopped
handful fresh coriander, chopped
1 lemon, for squeezing
cooked couscous, to serve (optional)


 

Method
In a large, lidded pan or casserole dish, heat 2 tbsp of the oil over a low heat. Add the onions and gently cook for 10 minutes, until softened. Add the Salted Dark Sugar Smoked Garlic, cook for 1 minute, then add the spices and cook for 1 minute more.
Add the lentils and stock and bring to a simmer. Add the cabbage and cook, covered, for 25-30 minutes, until the lentils are tender. Meanwhile, heat the remaining oil in a separate pan. Add the lamb and brown over a high heat. Stir into the lentils with the apricots for the final 10 minutes of the cooking time.
Stir through the coriander and a squeeze of lemon, then season to taste. Serve with couscous, if you like.


Acknowledgements

Based on a recipe featured on realfood.tesco.com


SMOKED GARLIC

Buy Salted Dark Sugar Smoked Garlic


 

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