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.