Lamb and lentil stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boned shoulder of lamb |
| 2 | tablespoons | Shortening |
| 4 | cups | Water |
| 1½ | cup | Dried lentils |
| 1 | teaspoon | Salt |
| 1 | Bay leaf | |
| 1 | tablespoon | Chopped parsley |
| 1 | Onion; finely chopped | |
| 6 | smalls | Carrots; scraped and cut into 2-inch lengths |
| 1 | Clove garlic; minced | |
| 6 | smalls | Onions; peeled |
| ⅛ | teaspoon | Powdered thyme |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Cut lamb into 2-inch pieces, add to shortening in heavy kettle; brown well.
Add water, lentils, salt, bay leaf, parsley, chopped onion, carrots, and garlic. Cover, and simmer over low heat for 2 hours or until meat and lentils are tender. Add whole onions, thyme, salt, and pepper. Cover and continue to cook the stew until vegetables are tender. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .