For a special touch, serve a fresh tomato chutney (recipe follows) alongside.
Recipe information
Yield
Serves 4
Ingredients
1 pound lean lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces
1/2 cup red wine vinegar
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon firmly packed brown sugar
1 tablespoon ground cumin
1 teaspoon ground cardamom
1/2 teaspoon dry mustard
1/4 teaspoon (generous) ground cloves
1/2 teaspoon cayenne pepper
1/2 cup lentils
1 3/4 cups canned unsalted chicken broth
Tomato and Red Onion Chutney
Preparation
Step 1
Combine first 10 ingredients in large bowl and let stand at room temperature 30 minutes. Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
Position rack in center of oven and preheat to 325°F. Bring lentils and broth to boil in heavy medium saucepan over high heat. Cover, reduce heat to medium-low and simmer until lentils are just tender, about 30 minutes.
Step 3
Add lamb and marinade to lentils and blend well. Bring to simmer. Cover and bake until lamb is tender, about 50 minutes. Spoon off any fat from surface. Season to taste with salt and pepper. Serve with chutney.
Nutrition Per Serving
Per serving: calories
290; fat
9 g; sodium
110 mg; cholesterol
75 mg
#### Nutritional analysis provided by Bon Appétit
