This is a stew in the truest sense — long, slow, warm and deeply satisfying. The combination of lamb and lentils is foundational in Middle Eastern cooking, and for good reason: the lamb becomes meltingly tender, the lentils thicken the broth naturally, and the spices — cumin, coriander, cinnamon — create that warm, layered fragrance that fills the kitchen and makes everyone ask when dinner is ready.
Use lamb shoulder cut into pieces — it's well-priced, well-marbled and stays moist through the long cooking time. Shin is also excellent. Don't be tempted by lean cuts that will turn tough and stringy. This is a braise, and a braise needs fat.
I serve this with flatbread for mopping, a dollop of plain yoghurt, and fresh coriander if the kids aren't around (they're divided on coriander — two love it, one has declared it tastes like soap). The day-after leftovers are exceptional.
"The broth thickens by itself. The lentils do the work. Clever dish."
Ingredients
- 800g lamb shoulder, cut into 4cm pieces
- 1 cup (200g) green or brown lentils, rinsed
- 1 large brown onion, diced
- 4 cloves garlic, minced
- 400g tin diced tomatoes
- 1 litre lamb or chicken stock
- 2 tsp ground cumin
- 1½ tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt, pepper, yoghurt, coriander and flatbread to serve
Method
Step 1
Season the lamb generously with salt and pepper. Heat olive oil in a large heavy pot over medium-high heat. Brown the lamb in batches until well coloured on all sides. Remove to a plate.
Step 2
In the same pot, cook the onion over medium heat for 5 minutes. Add the garlic and all the spices and stir for 1 minute. Add the tomatoes, stock and lamb. Bring to a boil.
Step 3
Reduce to a low simmer, cover and cook for 1 hour. Add the lentils and stir. Cook uncovered for another 30–40 minutes until the lamb is very tender and the lentils have thickened the broth.
Step 4
Taste and adjust seasoning. Serve with yoghurt, coriander, and flatbread for mopping.
