How To Cook Lamb Stew - Lamb Lentil Stew | Dads That Cook

Cut up a whole red onion.

Chop 3 carrots and parsnips (if not using parsnips, use more carrots).

Finely chop sage and oregano.

Prepare garlic and kale (to be added towards the end).

Chop celery and add it to the mix.

Use chanterelle mushrooms for added earthiness.

Cut the leg of lamb into 1-inch cubes.

Grind spices: nutmeg, cardamom, white pepper, star anise, cinnamon, and coriander.

Pre-grind nutmeg slightly to activate flavor.

Add coriander, cumin, and cinnamon to the ground spices.

Measure about a teaspoon of salt and rub it into the lamb cubes.

Heat a pan and add a little butter.

Add diced red onion and garlic to the pan.

Add sage and oregano to the pan with the onion and garlic.

Add the lamb cubes to the pan and sear them, turning frequently to keep moisture inside.

Add rinsed lentils to a pot and cover partially, simmering for about 20 minutes.

Equipment Needed

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