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Ingredients:
- 1/4 cup lentils
- 1/2 cup chopped onion
- 1 medium carrot, chopped
- 1 rib celery, chopped
- 2 tablespoons vegetable oil
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- 6 cups beef stock
- 1 pound ground lamb
- 1/4 cup chicken stock
- 4 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 clove garlic, finely minced
- 1 tablespoon chopped parsley
Preparation:
Put lentils in a saucepan with enough water to cover. Bring to a boil
and boil for three minutes. Remove from heat and let stand for one
hour. Return to the heat and simmer for 45 minutes, until tender. Check and add water if needed. Drain lentils and transfer to crockpot. Heat oil in a skillet over medium heat; saute the onion, carrots and celery until the onion is tender. Put vegetable mixture into the crockpot. Add the
tomatoes, ginger, salt, cumin, pepper and beef stock. Cover
and cook on the low setting for 3 1/2 hours. Mix together the ground
lamb, chicken stock, flour, salt, garlic and parsley. Form into small
balls and drop into the soup. Cover and cook for another 1 1/2 hours.
Serves 6.
Serves 6.
More Lamb Stew Recipes
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Spring Lamb Stew with Tomatoes
Lamb Stew with Okra
Lamb Stew with Potatoes
Irish Lamb Stew Recipe
Lamb Stew
Crockpot Lamb Stew
Lamb Roasts
Lamb Stew Recipes
Lamb Chop Recipes
Lamb Recipe Index
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