January 05, 2005

lamb lentil smush, i mean stew

I made this recipe for lamb stew, with some modifications for laziness. It came out OK, but mostly it's interesting for the use of split peas (or lentils as I used) to make the stew into a thick mush texture. I expect this is not news to y'all, but I never did it before, and it is a nice easy idiot-proof method. It would have been a nice savory stew of lamb & carrot & turnip & potato, but the mostly-dissolved lentils made it thick and warming without need of any flour or thickener, which was much nicer for this icky cold rain we're having. And probably healthier.

Posted by foodnerd at January 5, 2005 08:09 AM
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