Recipe provided by | Chef Jonathan Poyourow, MA, RD, LD, CSCS
Servings: 12
INGREDIENTS
6 to 8 pounds American Lamb boneless leg
6 cups lentils
3/4 cup Canola oil
2 cups Yellow onion, brunoised
6 Sweet potatoes, cut into 1-inch cubes
4 Carrots, brunoised
12 Garlic cloves, minced
1/4 cup Black pepper
1/4 cup Hungarian paprika
2 tablespoons Kosher salt
2 tablespoons Ground cumin
2 gallons Lamb broth
4 cans (15 ounce each) Canned garbanzo beans
2 cups olives, pitted & halved
2 cups Golden raisins
2 cups Cilantro
4 teaspoons Lemon peel
Garnishes: Cilantro leaves and lemon peelas desired
DIRECTIONS
METHOD:
In a rondeau or stock pot, heat oil over medium-high heat. Trim the lamb leg; cut into 1 1/2-inch chunks. Sprinkle 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 onion, sweet potatoes, carrots and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add pepper, paprika, salt and cumin; stir 1 minute. Add broth, garbanzo beans, olives, raisins and cilantro; bring to a boil.
Add the lamb back in the stew along with any accumulated juices on the sheet tray. Add lemon peel. Continue to cook until lamb is tender and falling apart, about 30 minutes.