This home-cooked recipe features local, British lamb and pulses, as a seasonal, hearty classic.
Preparation time 25 minutes
Cooking time 2 – 3 hours
Oven 180C/160 fan gas mark 4
3-4 tbsp olive oil
800g diced shoulder of lamb (or however much you have)
1 onion, chopped
1 carrot, chopped
1 stick of celery, chopped
300g dried puy lentils
6 cloves of garlic, crushed or chopped
1.5 litres of stock, either lamb, chicken or vegetable
2 bay leaves
Salt and pepper
Season the lamb with salt and pepper then heat 1-2 tbsp of oil in a large casserole dish (or large shallow pan) and brown the meat in two or three batches.
Add a splash of water to the dish to deglaze it between batches, reserving the liquid. Once browned remove the lamb from the dish and set it aside.
In the same dish heat the remaining oil and gently sweat the onions, carrots and celery until soft.
Add the dried lentils and garlic and continue to gently cook for a minute or two.
Return the lamb and any juices to the dish and pour over the stock so that everything is covered with liquid.
Cover with a lid, or alternatively a large piece of wet scrunched up greaseproof paper and put in the oven for 1 hour.
After 1 hour remove from the oven, stir and check that there is still enough liquid to cover and the dish is not dry. Add more stock if needed and return to the oven for a further 1-1/1/2hours or until the meat is soft.
For a vegetarian option just make as above, omitting the lamb and reduce the oven cooking time to 1 hour.
Serve with mashed potatoes, bread and butter or whatever else you may have.
For more of our Harmony Seasonal Recipes, search our website using the tag: Harmony Recipes.
Recipe: Charlotte Dunne
Photographs: Richard Dunne