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Moroccan Lamb Lentil Stew

Running to the Kitchen
  • 2018 minutes
  • Serves 4

INGREDIENTS

1 lb

lamb shoulder, cut into 1/2 inch chunks

1 tbsp

extra virgin olive oil

salt and pepper

1

small yellow onion, chopped

2 cloves

garlic, minced

2 tbsp

tomato paste

1

bay leaf

1 1/2 tsp

paprika

1 tsp

cumin

1/4 tsp

ground cloves

3 cups

beef broth

14 oz

can diced tomatoes

1/2 cup

cilantro leaves, loosely packed and chopped

1/2 cup

dry brown lentils, rinsed

14 oz

can chickpeas, drained and rinsed