Description
Warm and comforting this lentil and lamb stew is a delicious comfort food to savor on a cold wintery day.
Ingredients
Scale
- 2lb lamb riblets
- 1 cup red lentils, cleaned and washed
- 1 red onion, quartered
- 1/4 cup tomato paste
- 1 tablespoon fresh ginger root, chopped
- 2 cloves garlic, peeled and chopped
- 1/2 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 tablespoon fresh parsley or cilantro to garnish, chopped
- 2 bay leaves
- 4 cups (475ml) water
- 2 tablespoons (30ml) olive or vegetable oil
- salt and pepper to taste
Instructions
- In a food processor, pulverize the onion, garlic, ginger and tomato paste with 1/2 cup of water to make a smooth paste.
- Heat the oil in a Dutch oven or stockpot on a medium flame.
- Add the riblets and brown them on each side. This should take about 5 minutes.
- Remove the riblets and keep them aside.
- Add the bay leaves, garam masala and the paste from the food processor to the same stockpot and cook with constant stirring for 6 minutes.
- Stir in the lentils and water, followed by the browned riblets.
- Add the turmeric and season as necessary with salt and pepper.
- Bring the contents of the pot to a boil and reduce the flame to a gentle simmer. Cook for 45 minutes till the meat begins to fall of the bone.
- Serve hot with warm rice.
- Prep Time: 10 mins
- Cook Time: 1 hour