Prep 15 mins
Cook 25 mins
I love lamb and am always on the lookout for tasty recipes that use it. This one caught my eye in the food section of the Houston Chronicle. It serves two, but may easily be increased to serve more.
- 3⁄4 lb lamb, cut into 1 inch cubes
- 1 tablespoon olive oil
- 2 cups onions, chopped
- 2 garlic cloves, minced
- 1 medium tomatoes, cut into 8 wedges
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 10 fresh cilantro stems
- 2 tablespoons chopped cilantro leaves
- 2 1⁄2 cups water
- 1⁄2 cup dried lentils
- 4 cups washed ready-to-eat Baby Spinach
- Heat oil in a medium-sized skillet over high heat.
- Add the lamb cubes and brown for 2 minutes, turning to brown on all sides; remove to a plate.
- Add the onion, garlic, tomato, cinnamon, cumin, salt and pepper and cook 1 minute.
- Add the water, the cilantro sprigs, and lentils.
- Bring to a simmer, reduce heat to medium, cover with a lid, and gently simmer 20 minutes. The water should be absorbed.
- Remove cilantro sprigs, stir in lamb and spinach and cook 2 minutes.
- Divide between two plates, sprinkle with chopped cilantro, and serve.