Oh fall how I missed you and your glorious ability to bring joy and joyness through braised dishes. Oh hell who am I kidding our freaking summer was so mild it felt like fall never left us.
The lentils also were a direct result of the search to find semolina flour in this bloody town. While wondering the aisles of the co-op I spied them in the gigantic bulk container and figured aww poor lentils I will fill my container full of you. As usual Jeff fashion I buy something that I have zero clue what I am going to do with it (I really need to just take a week and work on hammering down the amount of items I have bought because I wanted to experiment with a certain ingredient).
After googling for a while and looking through cookbooks I finally started to say screw it and just start throwing a ton of stuff together. The dish originally started out with chicken but in a hunt to find chicken in my freezer I spied a package of lamb stew meat. I love lamb but for some strange reason I never give it any love.
So here is my final product. If you do not have port fear not because at the end of the day it really did absolutely nothing for the dish that I could tell.
I am still taking applications for leaf rakers……..
For this recipe you will need:
- 1 pound of stew lamb meat
- 1 cup lentils (I used split red 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
Steps to success:
- 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 (the lentils I bought were split so they were done in about 20 minutes so adjust accordingly).
- Turn off the heat and stir in the yogurt.
- Serve and enjoy!
I got bored and started screwing around with different angles because I feel like I always default to the same old shots. Out of all the pictures I took this is the only one I felt really came out.