Lamb & Lentil Stew With Coriander
...an offering made by fire unto the Lord; the fat thereof, and the whole rump... and the fat that covereth the inwards, and all the fat that is upon the inwards, Leviticus 3:9 Unlike modern, health-conscious consumers, the ancient Hebrews had a special liking for fat. This explains the popularity of the fat-tailed sheep, whose tail, or “fat that covereth the inwards”, contained almost nothing but rat.
Total Timeunder 4 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Texturemeaty, savory, spiced
- 1 pound lamb shoulder, cut into chunks
- 4 garlic cloves, peeled and slivered
- 2 tablespoons olive oil
- 6 pearl onions, peeled
- 3½ cups lamb or beef stock
- 1 tablespoon coriander seeds, toasted and ground
- 2 bay leaves
- 1 cup lentils, rinsed, drained, impurities removed
- Salt and freshly ground pepper, to taste
- 1 to 2 teaspoons vinegar or dry red wine
- 6 sprigs fresh coriander
Slit chunks of lamb and insert garlic slivers, set aside.
In a heavy-bottom casserole, heat oil over medium heat. Add onions and cook, stirring occasionally, until lightly caramelized, 10 to 12 minutes. Add lamb and brown on all sides. Add stock, coriander and bay leaves. Cover and decrease heat to medium-low. Cook until tender, about 1½ hours. Discard bay leaves. Set lamb aside.
Combine lentils and broth. Cover and cook until lentils are tender, 20 to 25 minutes. Return lamb to pot and season with salt and pepper. Heat through. Add vinegar or wine before serving, Garnish with fresh coriander.
2009 Kitty Morse