Udhiyah Lamb & Lentil Stew

I just couldn’t pass up the opportunity to cook the freshest lamb possible, something we really only get once a year. Today when we picked up our Udhiya (also known as Qurbani, or the sacrificial meat of ‘Eid ul Adha time) at Mediterranean Oasis (Naperville, IL) I had no idea how I would be cooking it. I just knew it had to be something that would bring out the flavors of the fresh meat and remind us of the immense blessing for merely having it in our possession. This simplest, rustic meal did justice to it- I believe.

Udhiyah Lamb & Lentil Stew 

Serves 4-6

Ingredients

1 tablespoon olive oil

1 tablespoon butter

1 small onion, finely diced

1 lb. boneless lamb meat, cut into very small pieces

a few lamb bones, preferably from the rib bone

1/2 teaspoon dry parsley flakes

1/2 teaspoon dry basil

1/2 teaspoon paprika

1 teaspoon mint

salt and black pepper, to taste

1 1/2 cups red lentils, washed

Directions

1. Rinse and pat dry the meat with paper towels.
2. In a large Dutch oven or deep sauce man, heat butter over medium heat. When it begins to froth, add olive oil.
3. Add onions and saute until translucent. Next, add the meat and brown it on all sides. Add the bones.
4. Add all the spices. Continue to sauté for 1-2 minutes.
5. Add 2 to 2 1/2 cups water and bring the meat to a boil.
6. Add the lentils, stir then lower the heat.
7. Cover the pot and continue to cook for 20-30 minutes. Add more water if necessary. Taste to adjust any seasonings.
8. Serve in large bowls with rustic bread for dipping. It’s a meal by itself!

Bismillah and Bon Appetit!