Spicy Lamb and Lentil Stew Print Email

1 pound of stew lamb meat
1 cup lentils
1 onion finely diced
2 jalapenos finely diced
3 cloves of garlic finely diced
1 inch piece of ginger finely diced
1/2 cup or port
1 28 ounce can of tomatoes juice and all
2 cups of chicken stock
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon ground chili (ancho and guajillo)
1/2 teaspoon cayenne (use less for less spicy)
1 teaspoon paprika
1/2 teaspoon cloves
2 bay leaves
1/4 cup of plain yogurt
all-purpose flour
kosher salt and black pepper
Canola oil and butter

Salt and pepper the lamb and dredge in flour.

In your favorite Dutch oven over high heat add in the oil and butter and once the butter stops foaming add in the lamb. Do not overcrowd the pan so work in batches if necessary.

Remove the lamb once it is browned all over and set aside.
Drain all but 1 tablespoon of the oil and add in the onions and jalapeno.

Saute until softened and add in the garlic, ginger, cardamom, cumin, coriander, chili, paprika, and cloves. Cook this mixture for 30 seconds.
De-glaze the pot with the port.

Add in the tomatoes, stock, lamb, bay leaves, and bring this mixture to a boil. Reduce to a simmer, cover, and let it cook for about an hour and a half.

Add in the lentils and cook until the lentils are done. Turn off the heat and stir in the yogurt. - http://www.culinarydisaster.com/wordpress/29/spicy-lamb-with-lentils/