Stuffed Romaine Lettuce with Lamb and Lentils
⏳ Time
40 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Stuffed romaine lettuce with lamb and lentils
Ingredients
- Pork Mince - 14.1 oz
- Lentils - 14.1 oz
- Garlic - 8 cloves
- Red Curry Powder - 1 tablespoon
- Onion - 1 head
- Romaine lettuce - 1 piece
- Campbell's Beef Broth - 1 qt
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In olive oil, sauté finely chopped onion and garlic until soft. Add the ground lamb, curry powder, and simmer, stirring, for ten minutes, until nearly cooked through. Season with salt and pepper, and mix in the cooked lentils.
Step 2
Submerge the romaine lettuce leaves in boiling salted water for two minutes, then cool them down and wrap the meatballs in the leaves.
Step 3
Place the stuffed cabbage rolls in a deep baking dish, add boiling beef broth, cover the dish with foil, make a few holes for steam to escape, and put the dish in a preheated oven at 356°F for twenty minutes.
Step 4
Then remove the cabbage rolls, strain the broth, reduce it by half in a saucepan, and use it as a sauce for the cabbage rolls.
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