Name: Lamb chop and lentil stew
Cook time: 125 min
Total time: 125 min
Yield: 4
Ingredients: 1 cup (200g) brown lentils; 1 tablespoon vegetable oil; 1.5 kilogram lamb neck chops; 2 medium_piece brown onions, chopped coarsely; 2 clove garlic, crushed; 4 (260g) rindless bacon rashers, chopped coarsely; 1 teaspoon caraway seeds; 2 teaspoon ground cumin; 1/2 cup (125ml) dry red wine; 1/3 cup (90g) tomato paste; 2 cup (500ml) beef stock; 425 gram can diced tomatoes; 1/2 cup coarsely chopped fresh coriander

Ingredients

1 cup (200g) brown lentils

1 tablespoon vegetable oil

1.5 kilogram lamb neck chops

2 medium_piece brown onions, chopped coarsely

2 clove garlic, crushed

4 (260g) rindless bacon rashers, chopped coarsely

1 teaspoon caraway seeds

2 teaspoon ground cumin

1/2 cup (125ml) dry red wine

1/3 cup (90g) tomato paste

2 cup (500ml) beef stock

425 gram can diced tomatoes

1/2 cup coarsely chopped fresh coriander

Method

1.Cook lentils in large saucepan of boiling water, uncovered, about 15 minutes or until tender; drain.

2.Preheat oven to 180°C/160°C fan-forced.

3.Meanwhile, heat oil in large flameproof casserole dish; cook chops, in batches, until browned. Cook onion, garlic and bacon in same heated dish, stirring, until onion is just browned and bacon is crisp. Add spices; cook, stirring, until fragrant. Add wine, paste, stock and undrained tomatoes; bring to a boil.

4.Return chops to dish; stir in lentils, Cook, covered, in oven 1 hour 10 minutes.

5.Stir coriander into stew just before serving. Serve with kumara mash.

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