Lamb and lentil stew

Yield: 6 Servings

Measure 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

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, .

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