Ingredients
1 kg diced lamb or one small lamb leg
1 cup green lentils
3 large white potatoes
1/2 leak
1/4 purple cabbage
200g ricotta
Filtered water
1/4 cup whey
Salt and pepper to taste.
method
Soak lentils in water and whey is a large glass, ceramic or steel dish for 24hrs.
Preheat oven at 180 deg C.
Dice up 10cm piece of leek.
Peel and diced potatoes.
Rinse and wash lentils
De-bone lamb leg and dice up.
Through all ingredients into large baking dish and bake for 80mins covered.
Shred cabbage and steam to you liking.
Taste, add salt and pepper to your liking to cabbage and casserole.
Served casserole on a bed of cabbage with a generous dollop of ricotta cheese.
Enjoy:)
