Lamb & Lentil Stew
Ingredients:
3 Tb Butter
2½ Lb Lamb cut into ¾ inch cubes
2 Lg Onions, chopped
3 Carrots, diced
6 Cloves garlic, smashed
1 Bunch collard greens, stems removed and cut into wide ribbons
2 Quarts Water
2 C Black lentils
2 Tb Teeny Tiny Spice blend of choice (Suggestions below)
Salt to taste
(Suggested blends: Ras el Hanout, Ethiopian Berberé, Harissa, French Four Spice)
Instructions:
In a heavy pot over medium heat, melt the butter.
Brown the lamb chunks.
Add onions and garlic and cook for 2 to 3 minutes, stirring as they cook.
Stir in the collard greens, carrots, spices and water, bring to a simmer and gently cook until meat is tender, about 2 hours.
Stir in the lentils and cook until soft.
Adjust seasoning, add salt to taste and serve.
