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Sunday, April 3, 2016

Lamb-lentil Stew

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 1 lb boneless lamb shoulder, cut into 1/2 inch cubes
  • 2 tablespoons cooking oil
  • 4 medium carrots, thinly sliced (2 cups)
  • 1 1/2 cups onions, chopped
  • 1 cup celery, chopped
  • 1 cup dry lentils (8 ounces)
  • 1 tablespoon instant chicken bouillon granules
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups hot water

Recipe

  • 1 in large skillet brown lamb cubes in hot oil, drain off fat.
  • 2 stir in carrots, onion, celery, lentils, bouillon granules, garlic, bay leaves, oregano, salt and pepper.
  • 3 turn mixture into 2 1/2 quart casserole; add hot water.
  • 4 bake, covered, at 350 till meat and vegetables are tender, about 1 3/4 hours, stirring once or twice.
  • 5 add more water during cooking, if needed.

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