Lamb and lentils stew
Member recipe

Lamb and lentils stew

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Serves 6

hearty lentil stew with lamb that just falls apart

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  • 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


    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.
    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.
    3. Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
    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.
    5. Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.

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