Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Moroccan lamb and lentil stew recipe

Moroccan lamb and lentil stew

Created by The Tesco Recipes team

This beautiful Moroccan-inspired lamb stew is packed with herbs and spices, sweet apricots and a pinch of chilli for a deliciously warming dish. Serve this wonderful weekend dinner idea with light, fluffy couscous.

See method
  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 613 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 3 tbsp olive oil
  • 2 onions, finely sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • pinch ground cinnamon
  • ½ tsp chilli flakes
  • 350g dried green lentils, rinsed
  • 1.5ltr chicken stock
  • ½ small red cabbage, shredded
  • 500g lamb leg steaks, diced
  • 50g dried apricots, chopped
  • large handful fresh coriander, finely chopped
  • 1 lemon, for squeezing
  • cooked couscous, to serve (optional)

Ready to shop?

Shop ingredients

Each serving contains

Energy
2580kJ 613.0kcal
31%
Fat
23g
high33%
Saturates
7g
high34%
Sugars
13g
low14%
Salt
3.7g
high62%

of the Reference intake

Carbohydrate 58.1gProtein 49.2gFibre 4.6g

Method

  1. In a large, lidded pan or casserole dish, heat 2 tbsp of the oil over a low heat. Add the onions and gently cook for 10 mins, until softened. Add the garlic, cook for 1 min, then add the spices and cook for 1 min more.
  2. Add the lentils and stock and bring to a simmer. Add the cabbage and cook, covered, for 25-30 mins, until the lentils are tender. Meanwhile, heat the remaining oil in a separate pan. Add the lamb and brown over a high heat. Stir into the lentils with the apricots for the final 10 mins of the cooking time.
  3. Stir through the coriander and a squeeze of lemon, then season to taste. Serve with couscous, if you like.

    • Freezing and defrosting guidelines

      Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place in a pan over a medium heat, stirring occasionally until the dish is heated through.

    You may also like

    Spiced lamb with sticky date and onion chutney
    Image of "Spiced lamb with sticky date and onion chutney"
    Tuscan lamb pie
    Image of "Tuscan lamb pie"
    Lamb kofte curry
    Image of "Lamb kofte curry"
    Turkish lamb kebabs
    Image of "Turkish lamb kebabs"