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Aromatic lamb with lentils

Friday - December 7, 2018 11:18 am , Category : RECIPES

Ingredient:
1.5 kg (3 lb) lamb neck fillet, trimmed and cut into chunks
2 tbsp olive oil
2 onions, chopped
125 g (4 oz) brown or green puy lentils, rinsed
175 g (6 oz) ready-to-eat dried apricots
Salt and black pepper
600 ml (1 pint) lamb or chicken stock

Marinade:
175 ml (6 fl oz) orange juice
2 tbsp olive oil
3 garlic cloves, crushed
1 tsp ground ginger
1 tsp ground coriander
½ tsp ground cinnamon

Method:
Make the marinade: in a large bowl, combine the orange juice, oil, garlic, ginger, coriander, and cinnamon.

Turn the chunks of lamb in the marinade, cover loosely, and then leave to marinate in the refrigerator overnight.

Remove the lamb from the marinade, reserving the marinade. Heat the olive oil in a large flameproof casserole, add the lamb in batches, and cook over a high heat for 5 minutes or until browned all over.
Lift out the lamb chunks with a slotted spoon.

Lower the heat slightly, adds the onions, and cook, gently, stirring occasionally, for a few minutes until just soft but not coloured. Lift out of the casserole.

Make layers of lamb, onions, lentils, and apricots in the casserole, sprinkling each layer with salt and pepper. Pour in the stock and the reserved marinade and bring to a boil. Cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 2 hours or until the meat is tender. Taste for seasoning before serving.

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