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Moroccan Lamb and Lentil Stew with Minted Yogurt

Moroccan Lamb and Lentil Stew with Minted Yogurt Recipe

  • 1 tablespoon olive oil
  • 1½ cups coarsely chopped onions
  • 1½ teaspoons whole cumin seeds
  • 2 cups water
  • 1 cup dried brown lentils, picked over and rinsed
  • 12 pitted prunes
  • 1 to 2 pounds boneless lamb shoulder, trimmed and cut into 1-inch chunks
  • 1½ pounds eggplant, peeled and cut into 2-inch chunks
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon, plus more to taste
  • Grated zest of 1 lemon
  • 1 to 2 tablespoons lemon juice
  • ½ cup plain yogurt
  • 2 tablespoons minced fresh mint or 1 teaspoon dried mint (you can empty a teabag.)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 522kcal (26%)
Total Fat 27g (41%)
Saturated Fat 10g (52%)
Cholesterol 84mg (28%)
Total Carbohydrate 46g
Dietary Fiber 13g
Sugars 20g
Protein 28g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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