ALL RECIPES

Moroccan Lamb & Lentil Stew

Pair with Cabernet Sauvignon

Primary Ingredients

1 onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 tablespoons cilantro leaves, chopped

2 teaspoons ground cinnamon

1 teaspoon paprika

1 pinch saffron, lightly toasted and crushed

¾ pound ground lamb

1½ quart chicken stock

1 cup dried lentils

1½ cup cooked chickpeas (rinse well, if canned)

Salt to taste

Garnish with goat yogurt and fresh chopped cilantro

Primary Technique

In a large, heavy-bottomed pot under medium heat, sauté onions until lightly golden in color. Add garlic and fresh ginger and cook for five more minutes.
Add cilantro and ground spices for two minutes. Add ground lamb and cook through, breaking up clumped pieces.
Add chicken stock and bring to a simmer. Add lentils and chickpeas, return to simmer, and cook for 20-30 minutes or until lentils are fully cooked. Remove from heat. Adjust seasoning to taste.