Lamb And Lentil Ragout

• 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

1. Preheat oven to 325u0b0F.
2. 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.
3. 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.
4. 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.
5. Stir in parsley. Serve on a bed of mashed potatoes with vegetables of choice. Top with sour cream.

lamb, flour, olive oil, onion, carrot, celery, long red chili, brown lentils, tomatoes, red wine, balsamic vinegar, parsley, potatoes, vegetables of choice, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/37729 (may not work)