A Fearless Guide to Food and Travel

For our Eid meal I counted more guests than I had coming and had prepared a lot more lamb than we needed. Instead of cooking it all I put part of it into the fridge for another meal. But we were really kebab’ed out. Instead for dinner yesterday I made a lentil and lamb dish. I hate to say it’s a tajine because really it’s not. It was pretty healthy and satisfying and got rave reviews from my husband. We also had a round of garlic Afghani bread that I had picked up earlier in the week. They really complimented each other well.

1/2 lb lamb kebabs, in spice mixture
1 cup lentils pre-soaked for 1-2 hours
3 tsp olive oil
1/2 tsp garlic chopped
1 tsp each cumin, salt and pepper
1 tbsp tomato paste
1 large tomato, insides grated (discard skin)
4 cups of water

In a pressure cooker or large pot add olive oil and garlic. Allow to saute for 2-3 minutes. Add meat and brown. Add remaining spices, tomato paste and grated tomato. Add lentils and water. Bring to a boil and reduce to a low to medium heat. Cover either with pressure cooker top or cover for pot. If using a pressure cook, allow to cook for about 40 minutes, making sure to check water occasionally. The lentils should be soft, not firm, although if you like them with a little bite that is fine. In Morocco lentils are always soft.

Another note – the main component of this dish is not the meat, it’s there as an addition but should not be center stage – that’s why this is a great dish when you just have a little bit of meat left over!

Spice mixture for kebabs
– for 2 lbs of lamb:
– 1 medium onion chopped finely
– 2 tsp garlic chopped
– 1/2 tsp tumeric
– 3 tsp cumin
– 2 tsp salt
– 1 tsp pepper
– enough olive oil to coat meat
allow meat to marinade at least 1 hour, the longer the better!

Did you enjoy this article?

Signup today and receive our free monthly newsletter and special updates! We will never share or sell your email address.

Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

  • Health is a test

    January 4, 2012 #1 Author

    Just tried this – fabulous, and healthy too if you trim off the fat


  • Amanda

    December 3, 2009 #2 Author

    absolutely I always mix up beef and lamb with whatever I actually have- i'm going to post another recipe for leftover kabobs/lamb tomorrow inshallah!


  • Living in Morocco

    December 3, 2009 #3 Author

    Ooops! Reading this post reminded me that oil should definitely be added to the lamb kabob recipe I posted the other day! Ahhh.

    This sounds good and simple to make too. I might try it with some of the meat we brought home- I'm looking for recipes other than kabobs and this one sounds like I could eat around the meat and still be satisfied. Would it work with beef too, you think?


Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.