Moroccan red lentil and lamb stew recipe | delicious. magazine

Ingredients

• 2 tbsp olive oil
• 750g lamb neck fillet or shoulder, cut into 2cm cubes
• 1 onion, finely chopped
• 3 large garlic cloves, roughly chopped
• 2 tsp each ground turmeric, cumin, cinnamon
• 1 tsp ground ginger
• 2 tsp sweet paprika
• 2 tsp hot paprika
• 2 tbsp tomato purée
• 3 medium potatoes, peeled and cut into 2cm cubes
• 1 bay leaf
• 300g red lentils
• 400g chopped tomatoes
• 900ml vegetable or chicken stock
• 1 tbsp runny honey
• Large bunch of fresh coriander, roughly chopped