Lamb with lentils and dried apricots
4 servings
100 minutes
The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
1
Wash the lamb, dry it, and cut it into small cubes.
- Boneless lamb (lean meat): 800 g
2
Peel the onion and carrot, and chop them coarsely.
3
Heat half of the butter in a thick-bottomed pan, sauté the onion and carrot for 4-5 minutes until the onion is golden.
- Onion: 1 head
- Carrot: 2 pieces
- Vegetable oil: 4 tablespoons
4
Use a slotted spoon to transfer the vegetables to a bowl.
5
Pour the remaining oil into the same skillet, fry the meat for about 5-6 minutes, then transfer to a baking dish or pots, adding cinnamon and hot pepper to taste.
- Boneless lamb (lean meat): 800 g
- Vegetable oil: 4 tablespoons
- Cinnamon sticks: 1 piece
- Ground red pepper: to taste
6
Place the fried vegetables and rinsed lentils in the dish with meat.
- Green lentils: 1 glass
7
Pour in 1 liter of boiling water, stir, cover with a lid, and cook in an oven preheated to 170–180 degrees for about 1 hour, adding a little hot water if necessary.
- Water: 1.5 l
8
Place the washed dried apricots in the dish with meat and vegetables.
- Dried apricots: 150 g
9
Add hot water to cover the contents of the dish, season with salt to taste, and simmer for another 15-20 minutes.
- Water: 1.5 l
- Salt: to taste
10
Remove the cinnamon stick.
- Cinnamon sticks: 1 piece
11
Serve the dish hot.
