I had been battling sickness for about 4 days and I’d finally started to feel a little better, so I set myself up in the backyard to enjoy some sunshine and a bowl of this hearty goodness.
*Apologies in advance for the poor photo. This recipe was requested by an Instagram follower and I just wanted to get it up quickly.
But we’ve already eaten all the stew! And this is the only photo I took.
- ⅓ cup (80g) Coconut Oil or Olive Oil (not Extra Virgin)
- 750g lamb (cut into approx 2cm cubes) - shoulder, forequarter chop or neck are the best cuts for this recipe
- 1 large brown onion, finely chopped
- 3 large garlic cloves, roughly chopped or crushed
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 2 tsp sweet paprika
- 2 tsp smoked paprika
- 2 Tbsp Organic tomato paste
- 3 (about 600g) medium potatoes, peeled and cut into 2cm cubes - Desiree or Sebago are best
- 1 bay leaf
- 1½ cups (300g) red lentils
- 400g can chopped/crushed tomatoes
- 1.25L (5 cups) good quality vegetable stock
- 1 Tbsp raw honey
- Sea Salt & Cracked Pepper
- A good handful of fresh coriander, roughly chopped
- Mango Chutney (*opt) to serve
- Coconut Yoghurt to serve
- Preheat oven to 180°C/350F (160°C/320F fan forced)*
- Heat half the oil in a large cast iron or heatproof casserole dish over medium-high heat.
- Add the lamb, in batches, so that there is still space in the pan (or they won't brown properly), until browned all over, then remove and set aside.
- Reduce the heat to medium-low, then add the remaining oil to the pan. Add the onion and garlic and cook for 5 minutes, stirring, until they're softened and translucent.
- Stir in the spices and tomato paste, and cook for a further 2 minutes until combined and aromatic.
- Add the potato, bay leaf, lentils, tomato, stock and honey, then return the lamb to the pan and stir to combine.
- Increase the heat and bring to the boil, then cover and transfer to the oven.
- Cook for 45minutes. The lamb should be tender and the lentils creamy.
- Season with salt and pepper, then stir through ¾ of the chopped coriander.
- Spoon into serving bowls, add a dollop of coconut yoghurt, a sprinkling of coriander and some mango chutney if desired.
This will make the meat even more tender, and the potatoes and lentils will be very soft.
Covered in the refrigerator 2-3days.
Freeze in an airtight container for 2-3months.
Enjoy : )