Spiced Lamb and Lentil Stew

Ingredients

• 600 g lamb shoulder, diced
• 150 g red lentils
• 400 g tinned chopped tomatoes
• 500 ml lamb stock
• 1 onion
• 3 clove garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp ground cinnamon
• 2 tbsp rapeseed oil

Method

1. 1

   Heat the oil in a large casserole over a high heat. Season the lamb and brown in batches until well coloured. Set aside.

2. 2

   Reduce the heat to medium, add the onion and garlic and cook for 4 minutes. Add all the spices and stir for 1 minute until fragrant.

3. 3

   Pour in the tomatoes and stock and stir well. Return the lamb to the pot.

4. 4

   Bring to a simmer, cover and cook for 40 minutes.

5. 5

   Rinse the lentils and stir them into the stew. Cook uncovered for a further 20 minutes until the lentils have dissolved into the sauce and thickened it.

6. 6

   Check seasoning and serve with flatbread or fluffy white rice and a dollop of yoghurt.