Lentejas con cordero sefardí

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Cut lamb into cubes and place in a bowl.

Add approximately 1/3 cup of extra virgin olive oil to the lamb.

Squeeze the juice of one lemon into the bowl with the lamb.

Add 2 cloves to the bowl.

Add 1 teaspoon of sweet paprika to the bowl.

Add 1 teaspoon of cumin to the bowl.

Add a pinch of ground cinnamon, about 1/3 teaspoon.

Grate some ginger into the bowl.

Mix all ingredients in the bowl thoroughly with a spoon.

Chop fresh parsley and cilantro, and add to the bowl; mix well.

Add salt and pepper to taste.

Heat a large pot over medium heat and add the marinated lamb.

Sear the lamb until it is browned.

Chop onion, garlic, and carrot; add to the pot when the lamb is nearly tender.

Slice three cloves of garlic and add them to the pot.

Cut the carrot into cubes and add it to the pot.

Chop eggplant and add it to the pot.

Prepare artichokes by removing the outer leaves and cutting off the stem; add to the pot.

Check if the lamb is tender before adding lentils.

Rinse the lentils under water before adding them to the pot.

Increase the heat to high until the mixture begins to boil, skimming off any foam that rises to the surface.

Once boiling, reduce heat and simmer until lentils are tender, stirring occasionally.

Serve hot, ensuring to include pieces of lamb and artichoke in each bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary