Spicy Lamb and Red Lentil Stew
Slow-cooked, tender lamb, warming spices and nutritious red lentils add up to a delicious, tagine-inspired dish that’s relatively low in fat. Serve with couscous and a lightly dressed green salad. Recipe serves 4.
Method
Preheat the oven to 160°C (Gas Mark 3). You will need a large, ovenable casserole dish with a lid. Place the dish over a medium heat and heat the olive oil, then lower the heat slightly, add the diced lamb and cook for a few minutes, turning the meat so that it is browned all over. Add the sliced onion to the pan, then peel and finely chop (or crush) the garlic clove and add that to the pan, too. Cook for a further 5 minutes, until the onion has softened, then add the spices, stir in the tomato purée and cook for another minute. Add the diced potatoes, lentils, canned tomatoes, hot stock and honey, and stir well. Season with salt to taste, then bring up to the boil.
Remove the dish from the heat, cover it with a lid, then place in the preheated oven for 45 minutes to an hour, by which time the lamb should have become very tender. Serve on a bed of couscous, with the chopped coriander leaves scattered over.
