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Fragrant Lamb Stew

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Try this simple and delicious, Middle Eastern inspired Scotch Lamb Stew with lentils and fragrant spices. A one pot dish that saves on the washing up!

How to cook & Ingredients

10 minutes
1 hour 20 minutes
Serves 4

Ingredients 

1 tbsp olive oil

500 g cubed Scotch Lamb shoulder

1 onion, chopped

2 cm piece root ginger, chopped

2 garlic cloves, chopped

2 tsp Ras el Haout

125 g red split lentils

1 litre hot lamb stock

12 ready to eat dried apricots, halved

Juice of 1 lemon

100 g pomegranate seeds

2 tbsp coriander leaves

Couscous, to serve

Cooking Method

  • Heat the oil in a large pan and cook the lamb, onion, ginger and garlic over high heat for 5 minutes or so until nicely browned. Stir in the spices and cook for a minute more.

    1
  • Add the lentils and stock, bring to a simmer then cover and cook gently for 1 hour until the lamb is tender.

    2
  • Stir in the apricots and cook for a further 15 minutes. Add the lemon juice to taste then ladle into bowls and scatter with the pomegranate and coriander leaves. Serve with couscous.

    3
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