Blazing, I Mean Braising Lamb And Red Lentils

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 2 teaspoons oil
• 2 yellow onions, chopped
• 3 garlic cloves, sliced thinly
• 1 lb lamb loin, not tenderloin (diced)
• 2 teaspoons sweet paprika
• 1 teaspoon hot paprika
• cayenne, to taste
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• 1 teaspoon dry mustard
• 1 sprig fresh thyme, you can't use too much
• 2 bay leaves
• 1/4 cup dried red lentils
• 1 1/2 cups stock, i prefer beef

Recipe

• 1 heat dutch oven and oil. brown the onion, garlic and lamb for 4 minutes, adding both paprikas half way through.
• 2 add the rest of the ingredients, bring up to a boil, reduce to a very low simmer and cover. season with salt and pepper to taste (i don't add any, personally).
• 3 let it cook for about 20 minutes, stirring occasionally. this certainly can cook as long as you have the patience for. check the level of liquid. if you use a tougher cut let it cook until it is falling apart. the lentils should be added the last 20 minutes.
• 4 uncover pot and cook until thick to your liking (15 more minutes for me). it will thicken slightly off the heat -- i let it rest 10 minutes or so before serving.
• 5 good garnishes include tomato slices, fresh lime, sour cream (i use #149831) and fresh parsley.