Collect together everything we need for cooking. Lentils take the green, preferably from the "Mistral", as it is after cooking retains its shape.

Coarsely cut the onion and carrots. I want to say that in a Jewish kitchen is aesthetics: to cut coarsely. Why waste time on trifles, if you have the opportunity to show the product in all its glory!

Pour into the pan with a thick bottom half the oil and fry in it the onions and carrots until Golden brown. It will take about 5 minutes. Then transfer the vegetables to the baking dish (with lid).

Wash the meat, dry and cut into cubes. The size of our merc - dried apricots. Something like this. Pour the remaining oil and slightly fry in a pan the meat 5-6 minutes, occasionally pouring the juice in to the vegetables. Beef salt, sprinkle with red pepper and cinnamon. * Tell you a secret, the original was lamb. But I don't really like fatty meat.

Pass the meat to the vegetables in the baking dish, add the washed lentils and stir well.

Pour the boiling water and close the lid. Put in a preheated 180 degree oven and simmer for 1 hour. Somewhere in the middle of cooking if necessary, add hot water (I didn't need it).

Put in the form of meat washed dried apricots, stir gently, top up, if necessary, of hot water, cover and put back in the oven. Simmer for another 15-20 minutes.

Posted by kitchen aromas such that the last minutes are truly painful! The dish is served hot. Here's the paradox: it is not love sweetness in the dishes, but here is delicious and the place dried apricots! The softest meat with a slight taste of dried apricots, lentils, soaked in the flavors of the meat and the sweetness and the dried apricots, soaked in the aroma of the stew the whole in lentil wafer... It's insanely delicious!