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Hearty lamb and lentil stew

  • 0:05 Prep
  • 8:00 Cook
  • 8 Servings

Ingredients

  • 1 large brown onion, chopped
  • 2 large carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 1 cup dried brown lentils, rinsed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons dried mint
  • 2 teaspoons lemon rind, finely grated
  • 2 garlic cloves, crushed
  • 8 French-trimmed lamb shanks
  • 1 cinnamon stick
  • 2 cups chicken consomme
  • 2 x 400g cans chopped tomatoes
  • Couscous, to serve
  • Fresh coriander leaves, to serve

Method

  • 1
    Place onion, carrot, celery and lentils in the bowl of a 7-litre slow-cooker. Stir in ginger, coriander, cumin, mint, lemon rind and garlic. Add shanks and cinnamon. Add consomme and tomato. Season with salt and pepper. Cover with lid.
  • 2
    Turn cooker on low. Cook for 8 hours or until lamb is tender, turning shanks every 2 hours. Using a large spoon, skim and discard fat from surface. Serve with couscous and coriander.

Source: taste.com.au

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