kategorieë: KosEnglish recipes

Bonemarrow and lentil stew

Serves 8

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  • 30 ml (2 tbsp.) olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 5 ml (1 t) paprika
  • 5 ml (1 t) cumin seeds, finely grounded
  • 5 ml (1 t) cilantro, finely minced
  • 5 ml (1 t) cinnamon
  • 3 cloves
  • 2.5 ml (½ t) nutmeg
  • 2 cardamom pods, finely grounded
  • 2 x 400 g whole peeled tomatoes
  • 500 ml (2 c) white wine
  • 1 litre homemade chicken stock
  • 10 ml honey
  • 500 g green lentils
  • salt and ground black pepper
  • 8 bones with marrow, ask the butcher to cut a few in length for serving
  • 1 Heat the olive oil in a large saucepan over medium heat. Fry the onions for 5 minutes, or until tender.

2 Add the garlic, carrot and celery. Cook for another 5 minutes.

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3 Add the spices and cook for 2 minutes.

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4 Add the tomatoes, white wine, chicken stock, honey and lentils.

5 Bring to a boil, reduce the heat and simmer for 45 minutes or until the lentils are tender. Flavour with salt and black pepper.

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6 Meanwhile, heat the oven to 200 ° C. Put the bone marrows in a pan and bake for 30 minutes or until golden brown.

7 Remove the marrow from the bones and stir into the lentil stew.

8 Serve the stew with the bones cut in the length.

Deel
Gepubliseer deur
Nicole Kemp

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