Main Meal Recipes > Lamb Hot Pot with Lentils

How to make lamb hot pot with lentils:
Lamb and lentils are a traditional and delicious marriage of meat and pulse. Probably of Middle Eastern origin, this is a dish in which the more expensive meat is bulked out with the pulses.


10 joints middle neck of lamb
1 cup lentils
1 large onion
3 large carrots
2 tablespoons olive oil
1 tablespoon flour
2 stock cubes
fresh rosemary leaves (no stem), very finely chopped
chopped fresh parsley
salt and black pepper
(see measure conversions for more information)


- Put the lentils into a basin and cover with boiling water.
- Leave to soak for 1 hour then drain but keep the water.
- Prepare the onions and carrots and cut into small pieces.
- Put the flour onto a plate and season it.
- Coat the meat in the seasoned flour.
- Heat the oil in a large frying pan and put the meat in.
- Brown the meat, trying to make sure that all sides are sealed.
- Add the vegetables and lentils and cook for a few minutes on a low heat.
- Dissolve the stock cubes in the lentil water and pour some of this over the meat, lentils and vegetables.
- Stir, turn up the heat and allow to boil.
- Add enough water to create a gravy.
- Remove from the heat and put the ingredients into a casserole.
- Add the rosemary.
- Cook covered for about 1 1/2 hours.
- Check that the casserole does not become dry half way through the cooking time.
- If necessary add more stock. Serve sprinkled with parsley.