Introducing your new go-to for a quick and aromatic weeknight dinner. This rich lamb and lentil stew is brimming with flavour, spice and protein. A finishing drizzle of yogurt sauce with fresh herbs will have you transported to flavour town!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop the mint. Roughly chop the cilantro. Peel, then mince the garlic.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then the lamb, Indian spice, and onion-celery blend. Cook, breaking up lamb into smaller pieces, until browned, 3-4 min.**
Add tomato sauce and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1/2 cup water (dbl for 4ppl), lentils and can liquid. Season with salt and pepper. Reduce heat to medium. Simmer, stirring occasionally, until stew thickens, 6-7 min.
While the stew cooks, add the mint, cilantro, yogurt, vinegar and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper and stir to combine.
Add pitas to a baking sheet. Brush 1/2 tbsp oil (dbl for 4ppl)over the pitas. Season with salt and pepper. Toast in middle of oven, until golden-brown, 2-4 min. (TIP: Keep your eye on the pitas, so they don't burn!)
Cut the toasted pitas into quarters. Divide the lamb and lentil stew between bowls. Dollop over the herb yogurt. Serve with the toasted pitas.