Ingredients

The following ingredients have 5 Servings
  • 675 g/1½lb lean boneless lamb shoulder or neck fillet cut into 2.5cm/1inch cubes
  • Salt and freshly milled black pepper
  • 30 ml/2tbsp rapeseed oil
  • 2 medium onions (peeled and chopped)
  • 100 g/4oz red lentils (rinsed)
  • 700 ml/1¼pints good (hot lamb stock)
  • 1 large sprig rosemary (roughly chopped)
  • 4 sprigs fresh thyme leaves
  • 225 g/8oz carrots (peeled and sliced)
  • 225 g/8oz swede (peeled and roughly chopped)
  • Handful finely chopped green cabbage

Instruction

  • Place the lamb in large bowl and season.
  • Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.
  • Add the onions and cook for 3-4 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat then cover and cook for 1 hour, or until the meat is tender, stirring occasionally.
  • Add the carrots, swede and cabbage. Continue to cook for a further 30 minutes.
  • Garnish with the remaining fresh thyme leaves and serve with crusty bread.