Lamb-Lentil Stew

• 1 lb boneless lamb shoulder, cut into 1/2 inch cubes
• 2 tablespoons cooking oil
• 4 medium carrots, thinly sliced (2 cups)
• 1 12 cups onions, chopped
• 1 cup celery, chopped
• 1 cup dry lentils (8 ounces)
• 1 tablespoon instant chicken bouillon granules
• 3 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried oregano, crushed
• 12 teaspoon salt
• 18 teaspoon pepper
• 3 cups hot water

1. In large skillet brown lamb cubes in hot oil, drain off fat.
2. Stir in carrots, onion, celery, lentils, bouillon granules, garlic, bay leaves, oregano, salt and pepper.
3. Turn mixture into 2 1/2 quart casserole; add hot water.
4. Bake, covered, at 350 till meat and vegetables are tender, about 1 3/4 hours, stirring once or twice.
5. Add more water during cooking, if needed.

lamb shoulder, cooking oil, carrots, onions, celery, lentils, instant chicken, garlic, bay leaves, oregano, salt, pepper, water

Taken from www.food.com/recipe/lamb-lentil-stew-440758 (may not work)