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Slow-Cooked Lamb and Lentil Stew with Warm Spices
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1 pound lamb stew meat, cut into 1-inch pieces
  • 1 cup dried brown lentils, rinsed
  • 1 (14-ounce) can diced tomatoes
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the lamb pieces and brown them on all sides for about 5 minutes.
  • Transfer the browned lamb to the slow cooker. Add the diced onion, sliced carrots, and minced garlic.
  • Stir in the cumin, coriander, cinnamon, paprika, salt, and black pepper.
  • Pour in the diced tomatoes with their juices and the chicken broth. Add the rinsed lentils and stir everything to combine.
  • Cover and cook on low for 7 to 8 hours until the lamb is tender and the lentils are soft.
  • Taste and adjust salt or pepper if needed. Serve hot with the chopped parsley sprinkled on top.

Notes

Brown the lamb first for better flavor, but you can skip this step if you are short on time. The cinnamon pairs especially well with the tomatoes, so avoid omitting it. Leftovers thicken more in the fridge, so add a splash of broth when reheating. This stew holds well for up to three days and freezes nicely for later meals.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet, Knife