Moroccan Lamb & Lentil Stew
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
- 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.