Mutton, Lamb
Non-illustrated recipe

Lamb Stew with Beans and Lentils

  • For : 6 servings
  • Time : 
  • Difficulty : 

Ingredients for Lamb Stew with Beans and Lentils :

  • 800g lamb shoulder or neck cut in 2-3 cm-long dice.
  • 1.5 litre brown veal stock
  • 100 g lentils
  • 100 g large dry navy beans
  • 2 large diced potatoes
  • 30 g flour
  • 2 tablespoons oil
  • 8 carotts cut in large slices
  • 4 medium-sized onions cut in pieces
  • 2 crushed garlic cloves
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1 large turnip cut in pieces
  • bouquet garni
  • salt
  • pepper
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Technical stages for Lamb Stew with Beans and Lentils :

  • Cover the beans and lentils with cold salted water in two separate bowls. Soak for 12 hours.
  • Season the meat with salt and pepper after removing its fat. Flour lightly and brown in oil until golden on all sides.
  • Transfer to a large pot. Add the bouquet garni, garlic, rosemary, thyme, the drained and rinsed beans, the turnip, carotts, onions and the brown veal stock to cover it.
  • Cover and simmer gently for an hour.
  • Add the drained and rinsed lentils, cook for 30 more minutes.
  • Add the potatoes and cook for 30 more minutes over low heat.
  • Skim the fat on the surface, season to taste, transfer to a warm service dish and serve immediately.
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