Moroccan Spiced Lamb & Lentil Stew with Cucumber-Mint Salad

Ingredients

• 1 lb lamb stew meat, cubed
• 1 cup brown lentils, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cucumber, diced
• 1/4 cup chopped fresh mint
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb with salt and pepper and brown on all sides. Remove from pot and set aside.
2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds until fragrant.
4. Return the lamb to the pot. Add lentils, vegetable broth, and diced tomatoes.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1-1.5 hours, or until the lamb is tender and the lentils are cooked.
6. While the stew is simmering, prepare the cucumber-mint salad: In a bowl, combine cucumber, mint, and a pinch of salt. Toss gently.
7. Serve the lamb and lentil stew topped with the cucumber-mint salad.