Lentils with Lamb Stew - lentils simmered with onions, chiles, ginger paste, garlic, exotic spices, bay leaves with sautéed ground lamb, tomato sauce and cream. 4 hours prep time is for soaking the lentils. This is a lentil recipe that includes lamb.
Pick through the lentils, removing and debris like little rocks. Soak the lentils in water for 4 hours.
Rinse the lentils and pour them into a large stock pot and cover with water by an inch. Add half an onion to the water. Bring to a boil, lower heat to simmer and cook for 30 minutes. Drain and set aside.
While the lentils cook, in another stock pot add butter and brown the lamb. Add the chopped onions, chiles, ginger paste, garlic, cumin, cayenne, cloves, cardamon, cinnamon sticks and bay leaves and sauté with lamb for several minutes until aromatic.
Stir in the tomato sauce, water, cooked lentils and kidney beans. Simmer on low for 15 minutes. If you’d like it creamier and thicker, add the heavy cream. Add the liquid smoke, salt to taste and stir to incorporate in the lentils. Top with the remaining butter, stir, garnish with chopped cilantro.
Serve this with lots of naan, roti, flatbread, pitas or whatever bread you like.