Moroccan Lamb and Lentil Stew

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.

Ingredients

Spice rub:
1 teaspoon each ground cumin, coriander,
turmeric and sea salt
1 tablespoon fennel seeds
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 tablespoon coconut or grape seed oil
½ of an onion (diced)
1 small carrot (sliced)
1 small celery stick (sliced)
2 tablespoons ginger (chopped)
500g lamb or beef stewing meat
1 L Beef Broth
½ cup organic raisins
2 Yukon gold potatoes (diced)
½ cup green lentils
2 cinnamon sticks
¼ cup chopped rosemary

Directions

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!

PREP 25 mins
COOK 90 mins