GRATIN OF LENTILS LAMB AND PORK
Ingredients for 6 servings:
1 boned lamb shoulder, cut into 1” cubes (1 ½ pounds)
1 teaspoon garam masala
2 tablespoons vegetable oil
½ cup each diced onion, carrot and celery
2 cups cool water, divided
1 teaspoon salt
1 ½ cups French lentils
Bouquet garni: 1 bay leaf, 2 sprigs thyme, 3 stems parsley, 3 black
8 ounces pork sausage or ham cut into 1” pieces
½ cup white wine
Salt and freshly ground black pepper
Gratin: 3 tablespoons minced shallots, ¼ cup minced fresh parsley, 1 cup
Preheat the oven to 300 degrees.
Trim the fat from the lamb shoulder as you cut it into bite-size pieces. Toss the meat with the seasoning mix and reserve.
Heat the oil in a heavy casserole and sauté the vegetables for 3 – 4 minutes until soft. Stir in the meat pieces, 1 cup of water and sprinkle on salt. Bring the liquid to a simmer on the stovetop, cover and braise in the oven for 1 hour. Rinse the lentils and stir them into the lamb mixture. Add the bouquet garni and the remaining cup of water. Return liquid to a simmer, cover and cook for 45 minutes, or until the lentils are tender. Stir in the pork pieces and wine. Cover and cook for 20 minutes.
Turn the oven temperature to 375 degrees. Season the dish with salt and pepper. Sprinkle the shallots, parsley and breadcrumbs over the surface of the dish. Press down on the braise with a spoon and spread juices over the breadcrumbs. If there isn’t enough extra liquid, sprinkle on a tablespoon of vegetable oil and 2 tablespoons wine. Return to the oven for 30 minutes or until the crumbs are crispy and golde
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