MOROCCAN STEW

 

INGREDIENTS

 

1 PACK OF MOROCCAN RED LENTIL SOUP

 

1 AUBERGINE

 

2 COURGETTS

 

1 RED BELL PEPPER

 

2 TBL SPOONS NATURAL HONEY

 

1LB DICED LAMB ( NON VEGGIE OPTION)

 

 

METHOD

 

1)      RINSE OUT THE LENTILS THEN ADD TO A MEDIUM POT WITH 2 PTS OF BOILING WATER.

2)       BOIL THE LENTILS ON A HIGH HEAT FOR 15 MINUTES THEN SIMMER FOR 30 MINUTES UNTIL LENTILS ARE SOFT, ONCE COOKED DRAIN OFF EXCESS WATER.

3)      CUT ALL VEG IN TO LARGE CHUNKS THEN FRY IN A LITTLE OLIVE OIL UNTIL LIGHTLY BROWNED.

4)      IF USING LAMB BROWN OFF AT THE SAME TIME AS THE VEG TO SEAL THE MEAT.

5)      STIR IN THE SPICES AND HONEY TO COAT THE VEG THEN EMPTY INTO A TAGINE OR A CASSEROLE DISH WITH THE STRAINED LENTILS AND MIX WELL.

6)      COVER AND COOK FOR 60 MINUTES AT 200c, GAS MARK 6 IN A PREHEATED OVEN UNTIL THE MEAT IS TENDER.

7)      ROUGHLY CHOP THE CORRIANDER AND SPRINKLE OVER STEW BEFORE SERVING.

8)      SERVE WITH NAAN BREAD AND BOILED RICE.

 

COOKING TIMES MAY VARY FOR FAN OVENS REDUCE COOKING TIME BY 10 MINUTES