Recipe provided by | Chef Jonathan Poyourow
Servings: 12
INGREDIENTS
6 to 8 pounds American Lamb boneless leg
6 cups cooked lentils
3/4 cup canola oil
3 pounds kielbasa, halved and sliced
6 sweet potatoes, cut into 1-inch cubes
2 cups brunoised yellow onion
4 carrots, brunoised
12 garlic cloves, minced
1/2 cup hot chili powder
1/4 cup black pepper
2 tablespoons kosher salt
2 gallons lamb broth
4 cups orange juice
4 cans (15 ounce each) canned diced tomatoes, undrained
1/2 cup red wine vinegar
8 poblano chiles, seeded and diced
4 cans (15 ounce each) canned black beans
6 cups kale
Garnish: jalapeno slices, chopped red onion, citrus zest, cilantro sprigs as desired
DIRECTIONS
METHOD:
Using a rondeau or stock pot, heat the oil over medium-high heat. Sprinkle the lamb with salt and pepper. Working in batches, add the lamb to the pan and brown on all sides, about 3 minutes per batch. Transfer to a sheet tray to hold.
Add the kielbasa; sear on all sides, about 3 minutes per batch. Remove kielbasa and place on sheet tray with lamb.
Add sweet potatoes, onion, carrots and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add chili powder, pepper and salt; stir 1 minute. Add broth, orange juice, tomatoes, vinegar and chiles; bring to a boil.
Add the lamb and kielbasa back in the stew along with any accumulated juices on the sheet tray. Add beans and kale; continue to cook until the lamb is falling apart, about 30 minutes.
To serve, place 1/2 cup of cooked lentils in each bowl. Scoop stew over lentils. If desired, garnish with jalapeno slices, chopped red onion, orange and lime zest and cilantro sprigs for garnish.
Chef Tips:
•Other options for vegetables to add to this national dish of Brazil would be cabbage, okra, pumpkin and squash.
•Any type of bean can be used in this dish. While black is the traditional bean, some towns in Brazil prefer using red beans.
•Lentils add protein and fiber to the stew. If you would like, stew could be served on rice. Use brown rice instead of white rice for an authentic yet still health conscious option.
Recipe and image provided by the American Lamb Board