Wednesday, May 4, 2011
Lamb and Lentil Ragout
an old favorite when having lamb
1 tab olive oil
1 pound of lamb cut in inch cubes or smaller
1 large onion, finely diced
1 large carrot finely diced
2 cups lentils
1/2 tsp ground cinnamon
2 cloves without their heads or just a pinch of ground cloves (not too much)
1/2 tsp red chili powder (NOT PEPPER)
1 and 1/2 teas of salt (or do less and add to taste!)
6 cups water
1/2 cup fresh parsley chopped
1 cup shredded fresh spinach
8 slices lemon
Heat oil. Add half the lamb and saute until lightly browned on all sides. Remove from pan add rest of lamb doing the same. Remove from pan.
Pour off all but 1 tab of oil. Add onions and carrots and saute lightly 3 minutes.
Add the lamb, lentils, seasonings (EXCLUDING parsley, spinach and lemon these will be added at end) and water. Cover and gently simmer for 1 hour or until lamb and lentils are tender.
Just before serving , stir in parsley and spinach and cook for 1 minutes. Garnish each serving with a slice of lemon.