Lamb marinated with lentils
6 servings
150 minutes
Marinated lamb with lentils is a dish infused with the aromas of Pan-Asian cuisine. The combination of juicy meat, spicy ginger, spices, and wine gives it a rich flavor with a hint of spiciness. The marinade with honey and soy sauce tenderizes the meat and adds depth to its taste. Lentils slowly stewed with lamb absorb the spices and become fragrant and tender. This dish is perfect for leisurely family dinners and can be served with rice or fresh herbs. Historically, recipes featuring lamb and lentils were popular in East Asia due to their balance of proteins and complex carbohydrates that provide nutrition and satisfaction. This dish will evoke a warm and cozy mood, immersing you in the world of Pan-Asian gastronomy.
1
In a large pot, heat vegetable oil and fry pieces of lamb on all sides.
- Mutton: 2 kg
- Vegetable oil: 3 tablespoons
2
Peel and finely chop the onion and garlic.
- Onion: 2 heads
- Garlic: 5 clove
3
Peel the ginger root and grate it on a fine grater - it should yield 2 tablespoons.
- Ginger: 1 piece
4
Remove the lamb and let it rest for a few minutes.
5
Prepare the marinade: in the pot where the meat was fried, add ginger, curry, chopped onion and garlic. Stir, lightly fry, then add red wine, honey, soy sauce, crushed chili pepper and cinnamon.
- Ginger: 1 piece
- Curry: 0.5 teaspoon
- Onion: 2 heads
- Garlic: 5 clove
- Red dry wine: 200 ml
- Honey: 1 tablespoon
- Soy sauce: 1 tablespoon
- Chili pepper: 1 piece
- Ground cinnamon: 0.5 teaspoon
6
Place the rested meat in the marinade, pour in hot water to completely cover the meat with the sauce and water, cover with a lid, and simmer on low heat for one and a half hours.
7
Add lentils and simmer everything together on low heat for another 40 minutes.
- Lentils: 6 tablespoons