Moroccan lamb and lentil stew

    2 hours 5 min

    A warm and filling Moroccan stew packed with lamb, lentils, potatoes, raisins, barley and lots of garlic. The whole house smells delicious when I make this stew.


    Yorkshire, England, UK
    4 people made this

    Serves: 6 

    • 1 tablespoon plain flour
    • 1 large lamb chump chop; meat diced, bone reserved
    • oil for frying
    • 1 onion, chopped
    • 6 garlic cloves, minced
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon turmeric
    • 6 cloves
    • 1 bay leaf
    • 4 carrots, sliced into large chunks
    • 250g lentils, rinsed and well drained
    • 100g pearl barley
    • 40g raisins
    • 1 (400g) tin chopped tomatoes
    • 1 l beef stock
    • 2 potatoes, peeled and diced

    Prep:15min  ›  Cook:1hr50min  ›  Ready in:2hr5min 

    1. Place flour in a bowl; add lamb and toss to coat the pieces in flour. In a large saucepan, heat oil over high heat; sear lamb until brown on all sides. Remove lamb from the pan and set aside.
    2. Lower heat, add onions to the pan and cook gently, stirring frequently until softened. Add garlic, cinnamon, cumin, turmeric, cloves and bay leaf; fry for one or two minutes.
    3. Stir in carrots, lentils, pearl barley; mix well with the spices. Add lamb meat, reserved bone and raisins. Pour in beef stock and tomatoes with juice. Stir well, scraping any browned pieces from the bottom of the pan. Bring to the boil, reduce the temperature and simmer covered for 1 hour. Stir occasionally and add more water or stock if necessary.
    4. Add potatoes, cover and simmer for another 30 minutes until potatoes are soft and lamb is tender.
    5. Remove lamb bones, bay leaf and cloves from the stew and serve.

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