Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Dried lentils

  2. 2 lbs 908g / 32oz Boneless lamb shoulder (or 3 to 4 lbs bone-in shoulder or neck)

  3. 1 1/2 cups 93g / 3 1/3oz Sliced onions Salt - to taste Freshly-ground black pepper - to taste

  4. 1 teaspoon 5ml Minced garlic

  5. 1/2 cup 55g / 1.9oz Minced celery

  6. 1/2 cup 55g / 1.9oz Peeled minced carrots

  7. 1 cup 62g / 2 1/5oz Chopped cored tomatoes - canned are fine

  8. 3 cups 711ml Liquid - seeNote Minced fresh parsley leaves - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Use liquid such as water, red wine and/or chicken, beef or vegetable stock. Preheat the oven to 350 degrees. You can also cook this on the stove, if you prefer. Trim lamb shoulder of excess fat and cut into 2-inch cubes or, if using bone-in, cut into 2-inch chunks. In a large pot or casserole with a cover, combine the lamb, lentils, onions, salt and pepper, and 3 cups liquid. Cover the pot, bring it almost to a boil over high heat, then either turn the heat to low or place the stew in the oven. Adjust the heat so the lamb bubbles gently. After the lamb has cooked for about 45 minutes, add the carrots, celery, garlic and tomatoes. Add more liquid if the mixture seems dry or if you like your stew on the soupy side. Cook until the lamb is tender and the second batch of vegetables is tender but not mushy, another 30 to 60 minutes. Garnish and serve. If you prepare this stew the day before, the flavor will deepen; skim excess fat from the surface. This recipe yields 4 to 6 servings.


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