Lamb Lentil Stew Recipe
Ingredients
1 pound boneless lamb shoulder, cut in 1/2 inch cubes
2 tablespoons cooking oil
4 medium carrots, thinly sliced
1 1/2 cups chopped onion
1 cup chopped celery
1 cup dry lentils (8 ounces)
1 tablespoon instant chicken bouillon granules
3 cloves garlic, minced
2 bay leaves
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups hot water
Directions
In large skillet brown lamb cubes in hot oil; drain off fat.
Stir in carrots, onion, celery, lentils; bouillon granules, garlic, bay leaves, oregano, salt, and pepper.
Turn mixture into a 2- or 2 1/2-quart casserole; add hot water.
Bake, covered, at 350°' till meat and vegetables are tender, about 1 3/4 hours, stirring once or twice.
Add more water during cooking, if needed.
Stir in carrots, onion, celery, lentils; bouillon granules, garlic, bay leaves, oregano, salt, and pepper.
Turn mixture into a 2- or 2 1/2-quart casserole; add hot water.
Bake, covered, at 350°' till meat and vegetables are tender, about 1 3/4 hours, stirring once or twice.
Add more water during cooking, if needed.
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