I thought the other day that I really do not cook using fish often enough.…
This is another recipe I found in a supermarket magazine. I tried it out on my husband and he liked it so I am adding it here for safekeeping as I know I will lose the magazine. I was a bit unsure what the combination of lamb and lentils would be like but it is actually a very nice and tasty stew. The recipe in the magazine was for cooking on the stove, but I actually tried this in my slow cooker as well and it turned out really nicely. Unfortunately I forgot to take a picture of it so you will have to try it and find out what it looks like, but it is definitely worth a go.
- 1 tbsp oil
- 550 g lean lamb
- 1 level tbsp flour
- Packet of casserole vegetables
- 400g can of chopped tomatoes
- 1 lamb or beef stock cube
- 125g dried green lentils (I actually used red)
- Heat the oil in a pan and cook the lamb until it is browned. Transfer to larger pan (or slow cooker) and stir in the flour.
- Cut the vegetables to bite sized chunks and add them to the pan with the tomatoes.
- Dissolve the stock in 400ml hot water and add to the pan
- Cover and simmer gently for an hour and a half, stir occasionally and add a little water if needed.
- Rinse the lentils, boil for 10 minutes and add to the pan for the last 35 minutes
Serve with mash.
When I did this in my slow cooker I just added all the ingredients including the lentils and left on medium for about five hours. This also seemed to work well and it tasted just the same. I would love to know what you think if you try this.