Lamb and lentils stew
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to 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
Method
step 1
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.step 2
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.step 3
Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.step 4
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.step 5
Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.step 6
BON APPETIT!
