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“From “North African Cooking” by Hilaire Walden.”
READY IN:
2hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the lentils for at least 10 minutes, drain and set aside.
  2. Heat oil in a pan, add onions, garlic, and veal shank, stirring frequently.
  3. Add spices, lentils and water, bring to boil, removing scum from surface as needed.
  4. Partly cover and simmer 1 hour or until meat is tender.
  5. Add remaining 3 vegetables and simmer another 30 minutes.
  6. Season with salt and pepper, stir in cilantro and lemon juice to taste.
  7. Serve.

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