Moroccan Lamb and Lentil Stew with Minted Yogurt Recipe

Name: Moroccan Lamb and Lentil Stew with Minted Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 1/2 cups coarsely chopped onions; 1 1/2 teaspoons whole cumin seeds; 2 cups water; 1 cup dried brown lentils, picked over and rinsed; 12 pitted prunes; 1 to 2 pounds boneless lamb shoulder, trimmed and cut into 1-inch chunks; 1 1/2 pounds eggplant, peeled and cut into 2-inch chunks; 1 teaspoon salt; 1/4 teaspoon ground cinnamon, plus more to taste; Grated zest of 1 lemon; 1 to 2 tablespoons lemon juice; 1/2 cup plain yogurt; 2 tablespoons minced fresh mint or 1 teaspoon dried mint (you can empty a teabag.)

Servings: persons

1 tablespoon olive oil
1 1/2 cups coarsely chopped onions
1 1/2 teaspoons whole cumin seeds
2 cups water
1 cup dried brown lentils, picked over and rinsed
12 pitted prunes
1 to 2 pounds boneless lamb shoulder, trimmed and cut into 1-inch chunks
1 1/2 pounds eggplant, peeled and cut into 2-inch chunks
1 teaspoon salt
1/4 teaspoon ground cinnamon, plus more to taste
Grated zest of 1 lemon
1 to 2 tablespoons lemon juice
1/2 cup plain yogurt
2 tablespoons minced fresh mint or 1 teaspoon dried mint (you can empty a teabag.)

1
Heat the oil in a 6-quart or larger pressure cooker.
2
Add the onions and cumin seeds and cook over medium-high heat, stirring frequently, for 1 minute.
3
Stir in the water, lentils, prunes, and lamb.
4
Set the eggplant on top.
5
Sprinkle with the salt and cinnamon.
6
Lock the lid in place.
7
Over high heat bring to high pressure.
8
Reduce the heat just enough to maintain high pressure and cook for 12 minutes.
9
Turn off the heat.
10
Allow the pressure to come down naturally, about 10 minutes.
11
Remove the lid, tilting it away from you to allow steam to escape.
12
Skim off any fat that rises to the top.
13
Stir well to blend in the eggplant.
14
Add more cinnamon and salt, if needed.
15
Stir in the lemon zest and enough of the lemon juice to balance the sweetness of the prunes.
16
To prepare the Minted Yogurt, stir the yogurt and mint together.
17
Serve each portion of stew with a generous dollop of Minted Yogurt on top.
18
Variations
19
Vegetarian Version: Decrease cumin to 1 teaspoon.
20
Increase water to 3 cups and lentils to 1 1/2 cups.
21
Omit lamb.
22
After cooking, stir in 1 teaspoon harissa (Moroccan chile paste) or a generous pinch of cayenne.
23
Use fresh cilantro instead of mint in yogurt topping.
24
Transformation (Follow basic recipe except as noted.)
25
Moroccan Chicken and Lentil Stew: Instead of lamb, use 3 to 4 pounds bone-in, skinned chicken parts.
26
Cook for 8 minutes high pressure plus natural pressure release.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 1/2 cups coarsely chopped onions, 1 1/2 teaspoons whole cumin seeds, 2 cups water, and more.

Yes, Moroccan Lamb and Lentil Stew with Minted Yogurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Lamb and Lentil Stew with Minted Yogurt

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