Greek-Style Lamb And Lentil Stew

• 1 lb. lean lamb, cut in 1-inch cubes
• 2 c. boiling water
• 1 c. tomato juice
• 2 Tbsp. lemon juice
• 2 c. thickly sliced carrots
• 2 c. sliced onions
• 1 c. thinly sliced celery
• 1 c. dry lentils
• 1 Tbsp. minced fresh garlic (about 3 cloves) or to taste
• 1 tsp. dried mint or marjoram
• pinch each: ground cinnamon and nutmeg
• salt and pepper to taste

1. Arrange the lamb cubes in a single layer in a shallow ovenproof dish.
2. Bake, uncovered, in a preheated 400u0b0 oven, about 25 minutes, turning occasionally, until cubes are browned.
3. Drain and discard any fat.
4. Stir in remaining ingredients.
5. Cover and bake 1 1/2 hours, stirring occasionally.
6. Makes 8 servings, 225 calories each.

lean lamb, boiling water, tomato juice, lemon juice, carrots, onions, celery, lentils, fresh garlic, mint, nutmeg, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=482128 (may not work)