![[s20220326_213717.png]] # Ingredients (6 servings) - 700g lamb shoulder, cut into 1/2 inch chunks - 1.5 onion, chopped - 3 cloves garlic - 1.5 bay leaf - 2.25 teaspoon paprika - 1.5 teaspoon cumin - 0.4 teaspoon ground cloves - 1 litre beef broth - 3 tablespoon tomato paste (45g) - 450 ml can tomatoes diced - 1 bunch cilantro, fresh, loosely chopped - 2 cans lentils - 1 can chickpea - olive oil, salt, paper # Steps - Place large Dutch oven or sauce pot over medium heat. - Once hot, add olive oil and lamb. Season to taste with salt and pepper. Cook until browned on all sides, transfer to a plate and set aside. - Add the onion (1.5) and garlic (3 cloves) to the pot. Cook until softened, about 3 minutes. - Add the lamb back to the pot along with the tomato paste (3 tablespoons, 45g), bay leaf (1.5 leafs), paprika (2.25 teaspoon), cumin (1.5 teaspoon), and cloves (0.4 teaspoon). Stir to combine and cook for 1 minute. - Add the beef broth (1 litre), diced tomatoes (450 ml can) and cilantro (1 bunch) to the pot. Bring to a simmer, stir then reduce heat to low, cover and cook for 45 minutes. - Add lentil (2 cans) and chickpeas (1 can) to the pot, stir to combine, cover again and cook another 20 minutes. - Remove lid from the pot, cook an additional 20-25 minutes until stew is reduced and thickened. - Season to taste with salt and pepper. Serve with more chopped cilantro, a dollop of yogurt and pita bread. # References - [Moroccan Lamb Lentil Stew - Half Cup Habit](https://pulses.org/nap/recipe/moroccan-lamb-lentil-stew/)