Lamb & Lentil Casserole Print
1 cup lentils, washed
1 & 1/2 lbs lamb, cubed (stew meat or a roast cut into cubes)
3 Tbsp cokking oil
1 cup fresh mushrooms or 1 (10oz) can
1/2 cup chopped onion
1 clove garlic, diced
1 tsp dried rosemary
1/4 tsp cardamom
2 cups tomatoes, fresh, canned or frozen
1 cup water
1 Tbsp lemon juice
1 lb vegetables of your choice: spinach, green beans, peas, zucchini or other fresh, frozen or canned

Cook lentils in 3 to 4 cups of water until tender, about 30 minutes.
Drain off water.
Brown lamb cubes in oil in a large Dutch oven or frypan.
When browned, move to the side and saute onion, mushrooms and garlic in the drippings.
Add lentils, tomatoes, seasonings and water to the lamb mixture. Cover and simmer until lamb is tender.
For stew meat approximately 1 & 1/2 hours, for more tender cuts about 45 minutes.
Add more water if the mixture becomes dry.
Add vegetables and continue to simmer for a few more minutes or until the vegetables are cooked and hot.
This recipe can also be baked in a covered casserole dish in the oven at 375°, until the meat is tender (45 to 90 minutes, depending on the meat used).

Serves 6.
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