HEAD:Recipe: Moroccan Red Lentil and Lamb Stew
2 tbsp olive oil
350g lamb neck fillet, cut into 2.5cm cubes
1 onion, sliced
1 garlic clove, chopped
1tsp each paprika, turmeric and cumin
¼ tsp each cinnamon and ground ginger
1 tbsp tomato puree
3 medium potatoes, peeled and cut into 2.5cm cubes
125g red lentils
400g can chopped tomatoes
450ml hot gluten-free vegetable stock
1 tsp runny honey
Handful of fresh coriander leaves
1 Heat the oil in a large flameproof casserole, add the lamb and cook for a few minutes until browned all over.
2 Add the onion and garlic and cook for 5 minutes until softened. Stir in the spices and tomato purée and cook for 1 minute.
3 Add the potatoes, lentils, tomatoes, hot stock and honey. Season with 1 tsp salt and bring to the boil.
4 Heat the oven to 170C, gas 3. Cover the casserole with a lid and cook for 45 minutes to 1 hour, until the lamb is very tender.
5 Serve sprinkled with coriander leaves.