Lamb And Lentils Stew
This hearty lamb and lentil stew is a comforting and satisfying dish that is perfect for warming up on a chilly day. The tender lamb on the bone cooks slowly in a flavorful broth with aromatic vegetables and lentils, creating a delicious and nutritious meal that is sure to please your taste buds. Serve this stew with a side of crusty bread to soak up every last bit of its rich and savory flavors. Get ready to enjoy a cozy and delicious dining experience with this easy-to-make recipe!
— Constant Cookbook
Ingredients
- olive oil
- 800 g lamb on the bone
- 2 onions, chopped
- 2 cloves of garlic, crushed
- 2 carrots, cut into slices
- 2 sticks celery, chopped
- 150 g lentils
- 100 ml red wine
- 2 cloves
- fresh rosemary
- 1 litre of beef stock
- salt
- fresh black pepper
Instructions
- Heat the olive oil in the large pan or a casserole dish. Fry the lamb in the olive oil from each side until golden brown. Then take out and set aside.
- In the same oil, fry chopped onion and crushed garlic for about 5 minutes until softened. Add sliced carrots and celery, fry for 5 more minutes and then add lentils. Pour in the red wine and stir well.
- Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
- Turn down to very low heat and simmer for about 3 hours, until the meat falls off the bone. Add stock during this time as necessary.
- Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.
- BON APPETIT!
Yield
Serves 6
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