LAMB AND LENTILS STEW

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Lamb and lentils stew image

hearty lentil stew with lamb that just falls apart

Provided by maacka

Time 4h

Yield Serves 6

Number Of Ingredients 13

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

Steps:

  • 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!

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