Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Sear 600 grams of cubed lamb shoulder in batches until browned on all sides, then remove the lamb and set it aside.

3. 3

   Add 1 large chopped onion to the pot and sauté for 5 minutes until softened, then stir in 4 minced garlic cloves and 2.5 cm thinly sliced fresh galangal, cooking for another 2 minutes until fragrant.

4. 4

   Stir in 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 0.5 teaspoon of ground turmeric, and 0.5 teaspoon of smoked paprika, cooking for 1 minute until aromatic.

5. 5

   Return the seared lamb to the pot, then add 400 grams of undrained canned diced tomatoes, 1 cup of rinsed brown lentils, and 4 cups of hot chicken broth, stirring well to combine.

6. 6

   Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 90 to 120 minutes, or until the lamb is tender and the lentils are cooked through, stirring occasionally.

7. 7

   Season the stew with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, adjusting to your taste, then garnish with fresh chopped cilantro before serving.