Recipe

Lamb chop and lentil stew

  • 2 hrs 5 mins cooking
  • Serves 4
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Ingredients

Lamb chop and lentil stew
  • 1 cup (200g) brown lentils
  • 1 tablespoon vegetable oil
  • 1.5 kilogram lamb neck chops
  • 2 medium_piece brown onions, chopped coarsely
  • 2 clove garlic, crushed
  • 4 (260g) rindless bacon rashers, chopped coarsely
  • 1 teaspoon caraway seeds
  • 2 teaspoon ground cumin
  • 1/2 cup (125ml) dry red wine
  • 1/3 cup (90g) tomato paste
  • 2 cup (500ml) beef stock
  • 425 gram can diced tomatoes
  • 1/2 cup coarsely chopped fresh coriander

Method

Lamb chop and lentil stew
  • 1
    Cook lentils in large saucepan of boiling water, uncovered, about 15 minutes or until tender; drain.
  • 2
    Preheat oven to 180°C/160°C fan-forced.
  • 3
    Meanwhile, heat oil in large flameproof casserole dish; cook chops, in batches, until browned. Cook onion, garlic and bacon in same heated dish, stirring, until onion is just browned and bacon is crisp. Add spices; cook, stirring, until fragrant. Add wine, paste, stock and undrained tomatoes; bring to a boil.
  • 4
    Return chops to dish; stir in lentils, Cook, covered, in oven 1 hour 10 minutes.
  • 5
    Stir coriander into stew just before serving. Serve with kumara mash.

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