Authentic Moroccan Lamb, Veggie, and Lentil Stew
This spicy stew will fill your mouth full of the flavors of Marrakech but it is simple to make and requires only one pan! And it’s ready to go in under an hour.
| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time | Passive Time |
| 35minutes | 5minutes |
|
|
Ingredients
- 1pound ground lamb
- 1teaspoon olive oil
- 1 medium onionpeeled and diced
- 2 cloves garlicpeeled, smashed and minced
- 2 celery stalkstrimmed and chopped
- 2quarts chicken stock
- 14oz. canned diced tomatoes
- 15oz. canned chickpeasrinsed and drained
- 2 medium carrotspeeled, trimmed and chopped
- 1 medium sweet potatoespeeled and cubed into bite sizes
- 2cups butternut squashpeeled and cubed into bite sizes
- 1cup green lentilsrinsed and drained
- 1teaspoon crushed red pepper
- 1/2teaspoon sea salt
- 1teaspoon fresh ground pepper
- 2 bay leaves
- 1tablespoon smoked paprika
- 1/2teaspoon dried thyme
- 1teaspoon dried oregano
- 1teaspoon ground turmeric
- 1/2teaspoon fennel seeds
- 3/4teaspoon cumin
- 1/4teaspoon cinnamon
- 1/4teaspoon allspice
Instructions
- Prep your vegetables by cutting into chunks.
- In a large soup pot, brown the ground lamb over medium heat until no pink remains, 5-8 minutes, breaking it up into bits as it cooks. Mix in the crushed red pepper in with the meat.
- In the same pot, heat the oil and sauté the onion, garlic and celery 3-4 minutes or until the onions are translucent.
- Add the chicken stock, tomatoes, chickpeas, carrots, yam, onions, garlic, and celery, and squash and bring to a boil.
- Add the lentils, stirring well. If needed, add some water to ensure all ingredients are covered with an inch or two of liquid. Reduce heat to a simmer and add the salt, pepper, bay leaves, paprika, thyme, oregano, turmeric, fennel seeds, cumin, cinnamon and allspice and mix in well.
- Simmer for 30-40 minutes, or until the lentils and vegetables are cooked.
Recipe Notes
