Name: Lamb, lentil and cabbage stew
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 Tbsp olive oil; 1 large onion; 2 garlic cloves, crushed; 2 tsp ground coriander; 2 tsp ground cumin; ¼ tsp ground cinnamon; ½ tsp chilli flakes (optional); 350g dried green lentils; 1.5 litre chicken stock; ½ small red or green cabbage; 500g lamb leg steaks, diced; 50g dried apricots; 1 handful of fresh coriander, chopped; juice of ½ lemon

Lamb, lentil and cabbage stew

8 Mar 2016

by Dinna

Prep Time

5 minutes

Cook Time

40 minutes

Total Time

45 minutes

Background

Here is another easy dish that is ideal for a midweek family supper. The spices in this Lamb, lentil and cabbage stew are North-African inspired, and the cabbage & lentils provide plenty of nutrients. It's also filling and delicious yet very easy to throw together. Serve it with couscous, rice or flatbread.

Ingredients

2 Tbsp olive oil
1 large onion
2 garlic cloves, crushed
2 tsp ground coriander
2 tsp ground cumin
¼ tsp ground cinnamon
½ tsp chilli flakes (optional)
350g dried green lentils
1.5 litre chicken stock
½ small red or green cabbage
500g lamb leg steaks, diced
50g dried apricots
1 handful of fresh coriander, chopped
juice of ½ lemon

Instructions

Finely slice the onion, shred the cabbage and cut the lamb into bite-sized chunks.
In a heavy-based casserole dish, heat 1 Tbsp of the oil and brown the lamb all over, then transfer them to a plate.
Heat the remaining oil in the dish and gently cook the onions for 8-10 minutes over a low heat, until softened. Add the minced garlic and cook for 1 minute, then all add the spices and stir for 1 further minute.
Rinse and drain the lentils and add to the spiced onion. Pour in the hot stock and bring to a simmer. Add the cabbage and lamb then cook, covered, for 25-30 minutes, until the lentils are tender.
Meanwhile chop the apricots and add to the stew for the last 10 minutes of cooking.
Before serving stir in the coriander and lemon juice, then season to taste.