The ingredient list looks big, but this is a simple and easy dish to cook. Lamb can be replaced with other meat, but I like to use Lamb for this dish, and I like to add plenty of Spices. You can use your favourite Spices and Herbs.

Makes

4 Servings

Ingredients

500g lean Lamb *leg OR shoulder, etc.
1 Onion
1-2 cloves Garlic *finely chopped
1 tablespoon Olive Oil
1 Carrot
1 small piece Ginger *grated
1 to 2 tablespoons Spices OR Herbs of your choice
*Note: Today I added 1 teaspoon of each Ground Cumin, Ground Coriander Seeds and Paprika. You can use Moroccan Spice Mix, Mixed Herbs, etc.
1/4 teaspoon Ground Chilli
1 can (400g) Diced Tomatoes
3 cups Chicken Stock
1 cup Dry Whole Lentils *Green OR Brown, rinsed
1 Bay Leaf
Salt & Black Pepper
120g Baby Spinach *optional
Finely chopped Parsley to serve

Method
  1. Cut Onion and Carrot into bite-size pieces. Prepare Garlic and Ginger. Cut Lamb into chunky bite-size pieces.
  2. Heat Olive Oil in a pot, cook Lamb for a minute, add Onion, Garlic and Carrot, stir for a few minutes, add Ginger and all Spices (and Herbs), and stir. Add Tomatoes, Stock and rinsed Dry Lentils, and bring to the boil.
  3. Add Bay Leaf, cover with a lid, and simmer for 20 to 40 minutes, occasionally stirring. *Note: Cooking time depends on the type of Lentils. Today I used Green Lentils and cooked for 40 minutes.
  4. Season with Salt & Pepper. Then add Baby Spinach, but it is optional. It won’t take long for Baby Spinach to be cooked. Sprinkle with Parsley and enjoy.