Lamb and lentil hot pot
This hot pot can be cooked in a slow cooker or traditional oven. The lentils add an extra burst of protein.
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|1 kg||Lamb, boned-out fore-quarter lamb, rolled and tied|
|2 tbsp||Tomato paste|
|1 cup||White wine|
|400 g||Chopped tomatoes|
|1 cup||Beef stock|
|1 cup||Kalamata olives|
|1 cup||Lentils - brown|
- 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.