Stewed Lamb & Lentils
Pictured with sweet potato chips, whole fried okra, and beetroot greens
Ethiopian lamb tibs are my inspiration for this dish. I love them, and the injera served along-side. This dish features a similar flavor profile, using a technique I'm more familiar with, stewing. You'll spend about an hour and thirty minutes preparing this dish which is a great candidate for meal prep and reheating throughout the week. The lentils paired with the lamb won't leave you with a lunch hangover in the office, but you'll be full until dinner time rolls around. I plated the lamb and lentils with crispy sweet potato chips, fried okra, and beetroot greens but we'll save those items for other dishes.
Keys to success for stewed lamb and lentils is to make sure to pay attention to when to add kosher salt. Adding salt before browning the lamb will cause the meat to take longer to become fork tender. The same goes for cooking your lentils. Add salt after they have cooked through. I want to see your pictures after you've made the dish, or it didn't happen!
Ingredients:
1lb boneless lamb stew meat
2c roasted tomatoes
1 medium yellow onion (sliced)
1 jalapeño pepper
3 garlic cloves
4 sprigs of thyme
1/4c apple juice
2 limes
2 tbsps. red wine vinegar
1 tsp ground turmeric powder
1 tsp cumin powder
1/2 tsp smoked paprika
3/4c red lentils
1 1/2c vegetable broth
kosher salt (to taste)
1/4 tsp black pepper
1/4c peanut oil
Directions:
- Season lamb with turmeric, cumin, black pepper, smoked paprika, and 2 tablespoons of peanut oil. Mix together thoroughly. Cover and set aside.
- Next, place the your oven broiler on high, and broil your jalapeño and sliced onion on a sheet tray until the skin has blistered from the jalapeño. Allow the pepper to cool, then peel the skin and remove the stem. Be careful not to rub your eyes at this moment. Set aside.
- Place a large dutch oven over medium heat and coat with enough peanut oil to cover the bottom of the pot. Brown the lamb in two batches to prevent steam and moisture from building up. Unnecessary moisture prevents browning from taking place. About 2-3 minutes per side for each batch. Remove to a plate.
- Puree the roasted tomatoes, jalapeño, onion, garlic cloves, and red wine vinegar in a food processor until blended into a fine pasty mixture.
- Deglaze your dutch oven with the apple juice over medium heat, scraping any bits stuck to the bottom then pour in your tomato puree. Add the juice of one lime and the thyme here as well.
- Place your lamb back into the dutch oven, stir, and reduce heat to just above a simmer. Stew the lamb for an hour or until fork tender. You may need to add a touch of water if the stew becomes too thick. Season with kosher salt to taste during the stewing.
- Bring the vegetable broth to a boil in a medium saucepan, then add lentils. Reduce heat to low and simmer until lentils are fork tender. Season with kosher salt to taste AFTER they have finished. Adding salt during the cooking process causes the lentils to take longer to become tender.
- Serve lamb over lentils with tomato gravy and a squeeze of lime juice. Enjoy!