Minced Lamb and Puy Lentil Stew that's Quick, Easy, Healthy and feeds a crowd | Fusion recipe |

minced lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

puy lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are similar in texture, while brown lentils are more economical.

Place a pan on high heat and add a teaspoon of oil, swirling it around to coat the pan.

Add in the minced lamb and a pinch of salt; sauté until all moisture evaporates and the meat is golden brown.

Remove the minced lamb with a slotted spoon and set aside, leaving the brown bits in the pan.

Add the rest of the oil to the pan; once hot, add the cinnamon sticks, bay leaves, and crushed cumin seeds; sauté for a minute.

Reduce heat to medium; add chopped onions and salt; sauté until onions are soft and golden.

Add grated garlic and sauté for about a minute until fragrant, ensuring it doesn't burn.

Add minced tomatoes and sauté on medium-low heat until they disintegrate and moisture evaporates.

Add tomato paste and mix well to combine.

Stir in turmeric powder and paprika powder; cook for another 30 seconds to a minute until fragrant.

Stir in the minced lamb and drained lentils, mixing to coat them in the flavors and dry off moisture.

Add warm vegetable or chicken stock; mix in lime zest and fresh thyme.

Bring the stew to a boil, then reduce heat to a gentle simmer and cover with a lid.

Let the stew simmer for about 20 to 30 minutes, stirring occasionally to prevent sticking.

When the stew is thick to your liking, add frozen peas, honey or sugar, lime juice, and herbs; mix well.

Simmer for about a minute until peas are thawed; discard whole herbs and spices.

Check for seasonings and adjust with honey, lime, and salt as needed.

Place the lid back on until ready to serve.

Cooking Techniques

Equipment Needed

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