HungarianLamb&Lentil

Serves 6-8

This is an old dish that extended the meat and was based on Esau's potage. The flavourings on this are distinctly Middle European.

I often use scrag or neck of lamb on the bone and flake the meat off before serving - if I am feeling generous, and it is equally good, use ready cubed stewing lamb - though mutton would be preferable but I very rarely find it.

You will either need a slow cooker which you can plug in and leave on low all day or else you can cook this in the oven or on the hob slowly

12 rings neck of lamb or
500g (1lb) cubed lamb cut very small.
250g onion
4 sticks celery
1 tsp caraway seeds
1 tsp hot paprika
250g (8oz) turnip
250g (8oz) carrot
250g (8oz) green lentils (soaked for an hour and rinsed)
Seasoning
450 ml (15 fl oz) water or
300ml (10fl oz) water and (5fl oz) 150 ml white wine

Slice the onion, carrot and celery, roughly chop the turnips (kohl rabi is also good).

If using a slow cooker layer the onion, celery and carrot, add a layer of meat, pour over the lentils, top with the turnip. Add the paprika, seasoning and caraway seeds. Pour over the wine and water. Simply turn on.

If cooking on top of the hob or in the oven you will also need some vegetable oil.

In a suitable casserole dish, heat the oil on the hob - fry the onion and spices for a minute or two, add the celery and the lamb and cook until the meat is brown.

Now stir in the paprika, turnip, carrot, lentils and seasoning. Pour in the liquids and bring to the boil. Cook either on top of the hob for 1½ hours or in a low to medium oven for 2 hours until the water is absorbed by the lentils and the meat is tender.

I like to serve with some cabbage cooked with a few dill seeds and new boiled potatoes or g/f flat noodles

Hungarian Lamb & Lentil Stew