Recipe serves: 4

Lamb with red lentils and potatoes stew

2 lbs lamb loin chops
¼ tsp salt
¼ tsp black pepper
2 Tbsp vegetable oil
1 large onion, diced
3 cup water
1 Tbsp chicken soup powder
½ tsp salt
tsp hot chili powder
¼ cup red lentils
3 each large potatoes
2 Tbsp lemon juice

Preparation steps:
  1. In a large non-stick pan warm 1 Tbsp of oil and caramelize the onion. Transfer to a mid size pot.
  2. Sprinkle the lamb with the salt and black pepper, and brown the meat in the non-stick pan. Transfer to the pot.
  3. Add water, soup powder, salt and chilli and cook for 2 hours.
  4. Peel potatoes and cut to medium size cubes. Add the potatoes and lentils to the stew and cook additional 25 minutes, or until the potatoes are ready.
  5. Add the lemon juice before the dish is served.
Serving: with steamed rice.
Picture of recipe

Take note!
  • 2 lbs lamb loin chops is 8 pieces of chops.
    You may increase the recipe size to 3 lbs,
    12 pieces of chops (3 per serving dish).
  • Use Australian lamb chops.