Moroccan Lentil Stew with Veal
This recipe was inspired by a recipe by Lorna Sass from the cookbook “Pressure Perfect: Two Hour Taste in Twenty Minutes using your Pressure Cooker” which can be found at Cookstr.com. I don't use a pressure cooker and it only feeds one. The spices are rather mild, so next time I make it I'll probably swap out the spices with those from one of my other Moroccan recipes to jazz it up a bit.
Randy Hill, April 10, 2012
Ingredients
- 1/2 medium Onion (1/2 cup)
- 2 tsp Olive Oil
- 1/2 tsp Cumin Seeds
- 1/3 cup dried Lentils
- 1 cup water
- 4 pitted prunes, diced
- Juice from 1/2 Lemon
- Zest from 1/2 Lemon
- 1 medium Egg Plant (1 lb)
- 1/ 4 tsp Cinnamon
- 1/4 lb Lamb
- Salt & Pepper
Directions
- Saute the onion and cumin seeds in the olive oil until the onion becomes translucent
- Cut the lamb into small chunks and brown.
- Chop the Eggplant into 1” cubes. Add it and the remaining ingredients. Reduce heat and simmer for about 15 minutes.
- Mash the eggplant and add additional water if the lentils are drying out.
- Simmer for an additional 15 minutes, or until the lentils are fully cooked.
- Add lemon juice and serve alone or with rice.
- Add a pinch of salt and pepper to taste.
Sources
Glycemic Load is 28.
(c) 2015 Randy Hill
