Werner's lamb stew - Werners lammgryta

WERNER’S LAMB STEW
Werners lammgryta

With lentils and potatoes, a bit German inspired, this is a filling and generous casserole.

4 servings

1 1/3 lbs boneless lamb, e.g. shoulder or back

1 large onion
2 tablespoons oil
½ teaspoon salt
white pepper
grated zest from ½ lemon
1 bay leaf
2 tablespoons tomato paste
1 teaspoon ground coriander
1 crushed garlic clove
¾ cup red wine
2 cups water
1 to 1½ meat bouillon cubes
4 potatoes
1/3 cup red lentils
1 to 2 tablespoons chopped parsley

Cut the meat in pieces and chop the onion. Heat the oil in a frying pot and sizzle the meat until coloured. Add the onion and sizzle for another couple of minutes. Flavour with salt and pepper. Blend in lemon peel, bay leaf, tomato purée, coriander, garlic, wine, water and bouillon cube and boil for about 30 minutes.

Peel and dice the potatoes. Add them to the casserole together with the lentils and boil for another 15 minutes or until meat and lentils are tender. Add parsley and flavour to taste with salt and pepper.

Serve and enjoy!

Bella