Moroccan-Spiced Lamb and Lentil Stew

We tried lamb a few months ago and the whole family enjoyed the flavor. I think we get into the beef and chicken rut. I wanted to try lamb and thought this sounded like a good way to introduce it.

Preparation: Rinse and clean lentils. Soak in cool water 48 hours. Lentils will begin to sprout. Rinse for use. Lentils can be stored in water in refrigerator one to two days longer if needed.

Moroccan Lamb and Lentil Stew

1 1/2 pounds lamb, cut into 1-inch cubes
1 Tablespoon coconut oil
1 medium onion, sliced
2 cloves garlic, crushed
4 cups beef stock or broth
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 cup red lentils, rinsed, sprouted
4 cups peeled, cubed winter squash
1 small rutabaga, cubed
3/4 cup raisins

Slow Cooker - Combine ingredients and cook on low for 8 - 10 hours.

In Dutch oven or large saucepan, heat oil over medium-high heat. Add lamb and brown. Reduce heat, add onion and garlic and saute for 5 minutes. Add stock and spices. Bring to a low simmer, cover, cook 1 1/2 hours or until lamb is tender.
Stir in lentils, vegetables and raisins. Simmer, covered, for 25 minutes or until squash and lentils are tender. Season to taste with pepper and sea salt.

Note: this recipe has been adapted from deliciouslivingmag.com.