Lamb and lentil hot pot
16/9/2010
RELATED RECIPES
This hot pot can be cooked in a slow cooker or traditional oven. The lentils add an extra burst of protein.
Ingredients
(You can click on ingredients to see more related recipes)
| 2 tbsp | Oil |
| 1 kg | Lamb |
| 2 | Onions |
| 2 | Carrots |
| 1 | Leek |
| 2 stalks | Celery |
| 3 cloves | Garlic |
| 2 tbsp | Tomato paste |
| 1 cup | White wine |
| 400 g | Chopped tomatoes |
| 1 cup | Beef stock |
| 3 | Bay leaves |
| 1 cup | Kalamata olives |
| 1 cup | Lentils - brown |
Directions
- Preheat oven to 150ºC. Heat oil in a large saucepan or heavy bottomed casserole dish. Brown lamb in batches and set aside.
- In the same dish, gently cook finely chopped onions, carrots, sliced leek, celery and finely chopped garlic until tender.
- Stir in tomato paste. Increase heat, add wine and cook 1 minute.
- Add tomatoes, beef stock, bay leaves, olives and brown lentils. Bring to the boil and transfer to an ovenproof dish - if not using one already. Cover and cook in oven for 1 1/2 to 2 hours until lamb is tender.
*Cook in a slow cooker on high for 3 to 4 hours or low for 6 to 7 hours.
Wine Match
Related Recipes
Lamb tagine, cinnamon and apricots
In an electric frypan, season the lamb with the spices and salt, fry in a little cooking oil until brown. Place in the...
Garlic and anchovy roast lamb
Preheat oven to 200 degC. Using the point of a sharp knife make pockets in the lamb and insert pieces of anchovy and garlic....
Amanda Laird
Comments
Sarah_Craig
added 29 days agoI'm abit confused. With this Lamb and Lentil Hot pot recipe do you cut the lamb into cubes before cooking it or keep it whole?? The picture shows the lamb in one piece but the recipe states to brown the meat in batches. Can anybody help with this??
Flag comment for moderation