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Lamb and lentil stew
Lamb and lentil stew
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Prep Time:
20 minutes
Cook Time:
150 minutes
Total Time:
170 minutes
Freeze lamb and lentil stew for quick delicious dinners!
Ingredients:
  • 900g lamb shank
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled, finely grated
  • 3 tsp Moroccan seasoning
  • 510.00 gm chicken style liquid stock
  • 22.20 gm tomato paste
  • 1 cinnamon stick
  • 28.60 gm honey
  • 400g can brown lentils, drained, rinsed
  • 125.00 ml fresh coriander leaves
  • Pumpkin mash, to serve
  • Steamed green beans, to serve
Instructions:
  • Prepare shanks by trimming excess fat. Heat oil in a large, heavy-based saucepan over medium-high heat. Sear shanks on all sides for 4 to 5 minutes until golden brown. Remove shanks and set aside. Saute onion in the same pan for 3 to 4 minutes until translucent. Stir in garlic, ginger, and seasoning, cooking for an additional 2 minutes until aromatic.
  • Stir in stock, tomato paste, cinnamon, and honey. Place shanks back into the pan, cover, and bring to a boil. Reduce heat to low and simmer for 1 hour and 30 minutes. Uncover and simmer for an additional 30 minutes, turning shanks occasionally. Transfer shanks to a plate. Add lentils to the pan and simmer for 10 to 12 minutes until heated through.
  • Shred the meat from the shanks and return to the pan. Simmer for 5 minutes, or until heated through. Serve alongside pumpkin mash, beans, and coriander.

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