Description
Fragrant lamb stew with vegetables, mushrooms and lentils. Tasty and fragrant. Very winter warming dish. Perfectly combines the first and second dish.
Ingredients
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Lamb
500 g
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Lentils
0.75 cup
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Potatoes
5 piece
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Carrots
1 piece
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Onion
2 piece
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Mushrooms
100 g
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Garlic
2 tooth
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Salt
-
Black pepper
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Spices
-
Sugar
-
Vegetable oil
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Greens
Cooking
Lamb cut into pieces. Well if it is pitted, but I have ribs, so I cut along the bones, with long pieces. Fry in a pot (or a deep cast iron pan like mine. Utensils should be with thick walls), in vegetable oil.
Add water to well cover the meat. Cook for 20 minutes, first on high heat (boiling), then on average. Salt - to taste.
Add the washed lentils. Cook almost until the lentils are tender.
Meanwhile, potatoes are clean. Carrots clean, cut into cubes. Fry in vegetable oil.
Cut the onion into strips, add to the carrots. Fry together for 3 minutes.
To the vegetables add the spices and chopped garlic. You can add a little sugar to taste.
When the lentils are almost ready, add the potatoes cut into large cubes.
And mushrooms.
5 minutes before the potatoes are done, add the vegetables. Cook for 5-7 minutes. Add greenery.
Turn off the heat and leave to infuse for 30 minutes, covered.
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