Lamb And Lentil Ragout - cooking recipe

Ingredients

1 None deboned lamb leg, trimmed, cubed
1/2 cup seasoned flour
1/4 cup olive oil
1 None onion, roughly chopped
1 None carrot, roughly chopped
1 stalk celery, trimmed, chopped
1 None long red chili, finely chopped
1 (13.5 oz) can brown lentils, rinsed, drained
1 (13.5 oz) can crushed tomatoes
1/2 cup red wine
1/4 cup balsamic vinegar
1 tbsp chopped fresh parsley leaves
None None mashed potatoes, to serve
None None vegetables of choice, to serve
None None sour cream, to serve

Preparation

Preheat oven to 325\u00b0F.
Toss lamb in flour, shaking off excess. Heat oil in a large Dutch oven over high heat. Working in 2 batches, sear lamb for 4-5 mins, until browned. Set lamb aside.
Add onion, carrot, celery and chili to pan. Saute for 4-5 mins, until onion is tender. Stir in lentils, tomatoes, 1 cup water, wine and vinegar. Bring to a boil.
Return lamb to pan then transfer to oven to bake, covered, for 30 mins, stirring occasionally. Remove lid and bake for 20-30 mins, until meat is tender and liquid reduces slightly.
Stir in parsley. Serve on a bed of mashed potatoes with vegetables of choice. Top with sour cream.