LAMB AND LENTIL TAGINE

Lamb and Lentil Tagine image

Provided by Leslie in Texas

Time 40m

Yield 2 serving(s)

Number Of Ingredients 14

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3/4 lb lamb, cut into 1 inch cubes
1 tablespoon olive oil
2 cups onions, chopped
2 garlic cloves, minced
1 medium tomatoes, cut into 8 wedges
1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
10 fresh cilantro stems
2 tablespoons chopped cilantro leaves
2 1/2 cups water
1/2 cup dried lentils
4 cups washed ready-to-eat Baby Spinach

Steps:

Heat oil in a medium-sized skillet over high heat.
Add the lamb cubes and brown for 2 minutes, turning to brown on all sides; remove to a plate.
Add the onion, garlic, tomato, cinnamon, cumin, salt and pepper and cook 1 minute.
Add the water, the cilantro sprigs, and lentils.
Bring to a simmer, reduce heat to medium, cover with a lid, and gently simmer 20 minutes. The water should be absorbed.
Remove cilantro sprigs, stir in lamb and spinach and cook 2 minutes.
Divide between two plates, sprinkle with chopped cilantro, and serve.

Nutrition Facts : Calories 593.7, Fat 25.2, SaturatedFat 8.1, Cholesterol 90, Sodium 287, Carbohydrate 53, Fiber 20.2, Sugar 9.9, Protein 40.9