Minced lamb and lentil stew

A little goes a long way with this one! With a bit of lamb, a can of lentils and a few readily available aromatics, we get a pot of flavourful and nourishing lamb and lentil stew in about 40 minutes. Best served over rice or couscous, with flat-breads and fresh salads, this surprisingly light and zingy lamb and lentil stew is perfect for when you want something special but don’t have a lot of time to spare.

Ingredients (serves 4-6)

  • 200 grams of minced lamb
  • 1/4 tsp of salt
  • 2 tbsp oil
  • 1 stick of cinnamon
  • 2-3 bay leaves
  • 1/2 tsp cumin seeds, coarsely ground
  • 2 medium sized onions , finely chopped
  • 4-6 garlic cloves, fined minced
  • 1 ripe tomato, finely minced
  • 1 tbsp of tomato paste
  • 1/4 tsp of turmeric powder
  • 1 400 gram can of puy lentil, drained and rinsed
  • 1/2 tsp of paprika powder
  • 1/2 tsp of fresh thyme
  • Zest from a lime
  • 300 ml warm chicken or vegetable stock; I use warm water with a stock cube
  • Half a cup of frozen peas
  • Honey; start with about 1 tsp and add a drizzle more if needed
  • Lime juice; start with less than quarter of a lime and add a little more if needed
  • Lots of finely minced parsley or coriander


  • Place a pan on high heat and pour a little oil.
  • Once the oil is hot, add the lamb mince and break it apart with a wooden spoon almost immediately.
  • Sprinkle ,some of the salt and fry stirring occasionally to until the lamb is golden brown; don’t stir too often because you want to meat to brown and flavours to develop.
  • While the meat is browning, lightly crush the cumin seeds.
  • Once browned, remove the meat with a slotted spoon and set aside.
  • Reducing the heat to medium, add in the stick of cinnamon, bay leaves and crushed cumin seeds and sauté for half a minute until fragrant and golden.
  • Add in the onions and sauté until softened and slightly caramelised.
  • Add in the garlic and sauté for a minute until the flavours release and then, add in the minced tomatoes.
  • When the tomatoes disintegrate and the moisture evaporates, add in the tomato paste, paprika powder and the turmeric powder and sauté for a couple of minutes to mix all of the ingredients well and for the spices to cook through.
  • Add in the lamb and drained puy lentils and sauté for minute until the lamb and the lentils are coated in the spices.
  • Add in the warm stock, fresh thyme and lime zest and bring it to a boil.
  • Reduce the heat to gentle simmer and placing the lid on, simmer away for about 20-30 minutes stirring occasionally.
  • When the stew has almost thickened to the desired consistency, stir in the honey, lime juice, peas and a generous sprinkle of parsley and simmer for a couple of minutes or just until the peas are thawed and cooked through.
  • Take off the heat and place the lid back on until ready to serve.
  • Serve with bread, rice or salad and enjoy!

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s