Recipe by Chef Michael Williams
Moroccan Lamb and Lentil Stew
- Prep time 25 mins
- Cook time 1 hour 30 mins
My favourite stew ever! The ingredient list is a little long compared to my normal recipes, but I recommend that you make a bigger batch of the spice rub and then you will have it on hand for the next time you make this stew. You could also use it to spice up roast chicken or beef.
- Beef Broth">
- Spice rub:
- Start this off by placing your meat in a mixing bowl and in a separate bowl making up the spice rub. Set both aside for the moment
- Heat a large pot on medium-medium-high heat. Once it is hot, add 1 tablespoon of the oil and then the onion, carrot and celery and sauté, stirring regularly.
- Once the onions start browning, add the ginger and sauté for another minute.
- Remove the veggies from the pot and set them aside.
- Add the spice rub to your meat and stir very well so that the spices are evenly distributed.
- Re-heat the pot and add 2 tablespoons of oil and then the meat. Sauté, stirring occasionally until the meat is lightly browned on all sides. Be careful not to burn.
- Once the meat is browned, add about ¼ of the broth and release all of the stuck on bits from the bottom of the pot with a wooden spoon.
- Add the rest of the broth, the sautéed veggies, raisins, potatoes, lentils, cinnamon sticks and rosemary and bring to a gentle simmer.
- Simmer, gently for 60 – 90 minutes or until the meat is tender and then serve your stew. This recipe works in a slow cooker as well and is delicious served over a parsnip puree!
You can use water in place of the beef broth to save some money. You will certainly be compromising some flavour, especially compared to my beef broth recipe, but the end result is still very good.
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