Ingredients with Measurements:
- 1 lb ground lamb
- 1 cup green lentils, rinsed and drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 4 cups chicken or vegetable broth
- 1/2 cup chopped fresh parsley
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and minced garlic and sauté for 2-3 minutes until softened.
2. Add ground lamb to the pot and cook until browned, breaking it up with a wooden spoon or spatula as it cooks.
3. Add ground cumin, smoked paprika, ground coriander, and ground cinnamon to the pot and stir to combine with the lamb and onion mixture.
4. Add rinsed and drained lentils to the pot and stir to combine with the lamb and spices.
5. Pour in chicken or vegetable broth and bring the mixture to a boil.
6. Reduce heat to low and let the stew simmer for 30-40 minutes until the lentils are tender and the stew has thickened.
7. Stir in chopped fresh parsley and season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 30g
Protein: 25g
Sodium: 800mg
Fiber: 12g
Sugar: 3g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb
- Red lentils can be used instead of green lentils
- Vegetable broth can be used instead of chicken broth for a vegetarian version
Variations:
- Add diced carrots and celery to the pot with the onion and garlic for added flavor and nutrition
- Top each serving with a dollop of plain Greek yogurt or sour cream for a creamy finish
- Serve with crusty bread or pita for dipping into the stew
Tips and Tricks:
- Rinse and drain the lentils before adding them to the pot to remove any debris or dirt
- Use a wooden spoon or spatula to break up the ground lamb as it cooks to ensure it cooks evenly
- Taste the stew and adjust seasoning as needed before serving
Storage Instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat stew in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the stew in individual bowls and garnish with a sprinkle of chopped fresh parsley.
Garnishes:
Chopped fresh parsley, plain Greek yogurt or sour cream
Pairings:
Crusty bread or pita, roasted vegetables
Suggested Side Dishes:
Mixed green salad, roasted sweet potatoes
Troubleshooting Advice:
- If the stew is too thick, add more broth or water to thin it out to your desired consistency
- If the lentils are still hard after 30-40 minutes of simmering, add more broth or water and continue to simmer until they are tender
Food Safety Advice:
- Cook ground lamb to an internal temperature of 160°F to ensure it is safe to eat
- Store leftover stew in the refrigerator within 2 hours of cooking to prevent bacterial growth
Food History:
Drob and lentil stew is a traditional Romanian dish that is typically served during Easter celebrations. Drob is a type of lamb meatloaf that is mixed with herbs and spices and wrapped in caul fat before being baked or boiled. The lentil stew is a hearty and flavorful side dish that pairs well with the drob.
Flavor Profiles:
The drob and lentil stew has a rich and savory flavor from the ground lamb and spices, with a slightly sweet and earthy taste from the lentils.
Serving Suggestions:
Serve the drob and lentil stew as a main dish for a hearty and satisfying meal.
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Region: Bulgarian