Description
It is possible that I won't be able to surprise this recipe. Lentils are not masked, and the one who loves her and knows not to be surprised. But who never tried lentils like this support will be pleasantly surprised. Prepared for the first time on family day off dinner. The prescription of three years was laying and waited for their fate cut out of a magazine. And we have capricious that not eating any different. And everybody was just captivated by the explosion of aroma and flavor, and my husband and lentils is not recognized, says peas eh, it was too weird. In short, the dish is incredibly tasty and worth it!!!
Ingredients
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Lamb
5 piece
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Lentils
500 g
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Leeks
1 piece
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Vegetable oil
1 Tbsp
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Garlic
2 tooth
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Lemon
0.5 piece
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Tomatoes in own juice
400 g
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Broth
800 ml
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Sugar
0.5 Tbsp
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Oregano
2 Tbsp
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Salt
1 pinch
Cooking
Thoroughly wash the meat and dry.
In a deep frying pan, heat vegetable oil on maximum heat to brown the lamb shank for 4 minutes on each side, then place in a form in which the dish is baked.
Leek washed, cut into thin rings. Garlic cut into petals, with lemon to remove the zest. In a frying pan, where roasted shank on low heat then the leek and garlic, add the lemon zest.
Add the leeks tomatoes, pre-shredded in a blender with juice, hot broth or water and sugar.
Add oregano, stir, remove from heat and let stand five minutes of commercials.
Tomato mixture, pour to the mutton. Tightly close the container lid or with foil and place in a preheated 200 degree oven for 1 hour.
Lentils Ontario, green ( a suit and brown) wash.
Mount the lentils to lamb, mix gently. Lentils should be completely covered with broth, if necessary add more hot water. Season with salt to taste. Again cover the form and another 1 hour to send in the oven.
The finished dish spread on plates and serve.
To say that it is delicious, to say nothing, it's delicious!
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