Lamb and Lentils

    Lamb and Lentils

    (31)
    3saves
    2hours20min


    29 people made this

    A wonderfully different way to prepare lamb shanks: slowly cooked with lentils and chickpeas and seasoned with Middle Eastern spices.

    Ingredients
    Serves: 5 

    • 2 tablespoons olive oil, divided
    • 1kg lamb shanks
    • 1 large onion, quartered
    • 4 cloves garlic, chopped
    • 6 cups roma tomatoes, chopped
    • 470g tinned chickpeas, drained
    • 1 cup cooked lentils
    • 1 tablespoon ground cumin
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon chilli flakes
    • 1 teaspoon finely chopped green chilli
    • 1 dash Tabasco sauce

    Directions
    Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

    1. Heat 1 tablespoon oil in a large frypan over medium-high heat. Saute lamb shanks until lightly browned then remove them from frypan and place in a deep casserole dish.
    2. Saute onion and garlic in frypan until tender then stir in tomatoes, chickpeas and lentils. Season mixture with cumin, cinnamon, nutmeg, chilli flakes, chilli and Tabasco sauce. Mix well and allow flavours to blend over medium heat, for about 3 minutes.
    3. Preheat oven to 190 degrees C.
    4. Remove browned shanks from casserole for a moment; transfer vegetable mixture from frypan to casserole dish then replace shanks on top of vegetable mixture.
    5. Cover dish and bake for 2 hours or until lamb is cooked through and receding from the bone.
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    Reviews and Ratings
    Global Ratings:
    (31)

    Reviews in English (31)

    by
    19

    I altered this recipe a bit and made it in my Crockpot. Here’s what I did. Used two containers of 26oz parlamat chopped tomatoes, 1 large eggplant sliced to ½ inch, sweated by salting waiting 30 minutes and blotting, then sautéed, 2 chopped green Serrano chilis (seeded), and I soaked ½ cup of dried lentils in 2 cups of boiling water for 1 hour (this constituted pre-cooking) and used 2 onions instead of 1. I also used a deboned half leg of lamb which I cubed. I omitted the hot sauce (the extra chili did the trick.) I browned the meat, removed then browned the onion garlic as instructed. I then combined the remaining ingredients in my crockpot and cooked for 4 hours on high (admittedly, I stirred once, but I’m sure you don’t need to.) I then left on warm for 2 hours to let the meat get more tender. This was excellent served over some plain couscous with a nice glass of red wine. I will admit, this was even better the next day! Thanks for the recipe!  -  22 Mar 2006  (Review from Allrecipes USA and Canada)

    by
    13

    My husband is Israeli and I've come to love Middle Eastern dishes. This lamb dish was wonderful! Absolutely delicious with an abundance of flavor. While it does take some time in the oven, the dish itself is quickly prepared and IT IS WORTH THE WAIT!! By far the best recipe for lamb I've tried to date. THANK YOU Farah!  -  31 Dec 2000  (Review from Allrecipes USA and Canada)

    by
    10

    We had some lamb and I was craving something Middle Eastern. My husband selected and prepared this dish (finally followed a recipe without modifications!) as we had the ingredients on hand. I thought that it was really good although the flavour could have been even more intense. I thought that apricots or some other dried fruit would be a nice addition. I thought that it warranted a 5 but he said only 4 stars (he made it!) - I suspect it's because he's not a big fan of lentils and chick peas! Hopefully he makes this again!  -  27 Jun 2006  (Review from Allrecipes USA and Canada)

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