Red Lentil And Lamb Stew
vegetable and lentil stew with pieces of lamb shoulder and potatoes
Servings: 8 bowls
Ingredients
- 3-4 pounds boneless lamb shoulder
- 2 tbsp coconut oil
- 1 yellow onion chopped
- 2 Pablano peppers chopped
- 2 red bell peppers chopped
- 3 garlic cloves pressed
- 1 tbls paprika
- 1 tbls sea salt
- 1 tbls cumin
- 1 tbls curry powder
- 1 lg can diced tomatoes
- 1/2-1 jar jarred curry sauce
- 8 cups chicken stock
- 3 carrots chopped
- 3 Yukon gold potatoes chopped
- 1 bunch cilantro chopped
- 1 cup red lentils
Instructions
- trim fat from lamb and cut into small bite sized pieces
- chop and prepare all of the ingredients and set aside to be ready
- over medium heat, melt coconut oil in large pot and brown lamb on all sides in two batches so that you don't overcrowd the pot
- once the lamb has browned, remove from the pot and set aside, leaving the sticky brown bits on the bottom of the pan
- add the onion, Pablanos and bell peppers to the pot and cook for about 10-15 minutes until they release their moisture and start to brown lightly
- add the garlic with the paprika, salt, cumin and curry powder, stir and cook until very fragrant but don't let the garlic burn
- add the tomatoes and however much of the jarred curry sauce you'd like to use and stir thoroughly to combine
- add the chicken stock or broth and bring to a simmer or slow boil
- add the carrots, potatoes and cilantro
- bring the stew to a simmer
- about 40 minutes before you would like to serve the stew, add the red lentils and keep cooking at a simmer
- 5-10 minutes before you would like to serve the stew, turn the burner off and let the stew cool down a bit so you don't burn your mouth!
- serve with a side of yogurt or sour cream if you'd like...