Saturday, 22 December 2012

Lamb meatball and lentil stew

Begin with a pack of minced lamb. Roll into small balls and fry. Drain off all the fat. Then cook a couple of diced onions, some diced peppers, some sliced mushrooms and a diced courgette for a few minutes. Add the meatballs back into the pan.

Then add some paprika and seasoning. Pour over some red wine and allow to simmer for a few minutes.

Then add some lamb stock and two cans of chopped tomatoes and again simmer for a few minutes. The add some puy lentils and put everything in a large pan with a lid and simmer for about 30 minutes.

Delicious on its own or with some crusty bread.


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