Hungarian Lamb And Lentil Stew

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 onions, chopped
• 500 g lean lamb, diced
• 2 teaspoons sweet hungarian paprika
• 1 teaspoon hot paprika
• 60 g red lentils
• 1/2 teaspoon dried thyme
• 2 tablespoons tomato paste
• 2 teaspoons soft brown sugar
• 375 ml beef stock
• 1 tomato, to garnish
• 2 tablespoons low-fat yogurt
• salt and black pepper

Recipe

• 1 in a large, deep saucepan, heat the olive oil over the high heat. add in the onion, lamb, hot and hungarian paprika. stir until browned. it should take about 4 minutes.
• 2 add in the lentils, thyme, tomato paste, sugar, stock. season to taste. bring the mixture to a boil.
• 3 lower the heat to very minimal. cover with lid and cook, for approximately 18 minutes, stirring occasionally.
• 4 uncover and cook for further 25 minutes. make sure it becomes thick. remove from the heat, then set aside for about 8 minutes.
• 5 meanwhile, prepare the tomato. by using a sharp knife, cut the tomato in half, then remove the seeds. slice the flesh into thin strips.
• 6 to serve, stir in the yoghurt to the stew. scatter with tomato. to better fill your stomach, serve with some rice.