Lamb and Lentil Stew
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 450 g diced leg of lamb (all visible fat removed)
- • 2 medium onions (peeled and chopped)
- • 2 cloves garlic (peeled and crushed)
- • 400 g tin chopped tomatoes
- • 400 g tin green lentils in water (drained)
- • 4 medium carrots (peeled, cut in half lengthways and cut into 1cm thick slices)
- • 200 g button mushrooms (halved)
- • 1 lamb or beef stock cube (made up with 500ml boiling water)
- • 1 tbsp tomato puree
- • 1 tbsp Dijon mustard
- • 1 tbsp Worcestershire sauce (or Henderson's relish)
- • 2 tsp dried rosemary
- • 1 tsp dried thyme
- • 1 dried bay leaf
- • salt and black pepper (to taste)
- • low-calorie cooking spray
Preparation Steps
Preheat the oven to 160°C. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onions and fry gently for 5 minutes until softened. Add the garlic and fry for a further 1-2 minutes.
Add the lamb to the frying pan and fry for 2-3 minutes to seal and lightly brown on all sides.
Place the sealed lamb, onions and garlic in the casserole dish. Add the chopped tomatoes, lentils, carrots, mushrooms, stock, tomato puree, mustard, Worcestershire sauce, rosemary, thyme and bay leaf. Season well with salt and black pepper, then stir all the ingredients together until well mixed.
Cover with a tight-fitting lid and place in the preheated oven at 160°C, for 2-21/2 hours. Stir halfway through and occasionally check that the stew is not drying out. You can add a little water if needed. The stew will be ready when the lamb is tender and you have a thick, rich gravy.
Remove the bay leaf and serve with Creamy Mashed Potatoes or an accompaniment of your choice.