Lamb and Lentil Stew

Hello everyone, I hope all is well. It's 6 in the morning and I've been up all night. I just cannot sleep for some reason.

So I decided to write.

I feel like everyone should blog. It's a good release.....you know what I mean. Even if no one reads your posts.

It's very therapeutic.

I am really loving food photography. Actually, I'm really loving photography. Not just taking pictures of food.


Taking pictures of nature.


I saw the strangest looking bird in my backyard the other day. I tried to take a picture of it, but it saw me getting closer and flew away. I think I need one of those zoom lenses, so I can take pictures of things from far away.


It's really fun learning how to use my new DSLR.

It's also fun going to the farmers market without a grocery list. I did this the other day. I just walked around and looked at what was good. This is rare for me. Usually, I will type up a list in my Blackberry. Then I get to the farmers market before they open, sit in my car and go over my list. I buy everything on my list, and maybe 1 or 2 other things.

But this time, I just went with the flow. I felt like such a grocery-shopping rebel! Going to the store without a list. Yes, I know I'm weird.

I bought some local honey, organic rolled oats (for more granola!), mustard greens, freshly baked pita bread (made at the farmers market), red lentils, and lamb.


And then I went home and made a beautiful lamb and lentil stew, and ate it with the delicious pita bread.

It is a hearty, healthy, and tasty stew that even my 20 year old brother loved....and it was his first time eating lamb. You know how picky young people can be (although I'm not much older!), so I was excited that he tried the stew and enjoyed it. I hope you try.

Lamb and Lentil Stew
serves 4-6

2 pounds of lamb stew meat, with bone or without bone
2 tablespoons Olive oil
2 onions, chopped
5 cloves garlic, minced
2 lemons, zest and juice
1 orange, zest and juice
2 tablespoons curry powder
10 allspice
1 tablespoon ginger powder
5 sprigs thyme
1 quart chicken stock
1 1/2 cup red lentils, rinsed
1 bunch mustard greens, cleaned and chopped
Salt and Pepper to taste
5 Basil leaves and 3 mint leaves, chopped (optional)

Season lamb with pepper and 1 tablespoon curry powder. Marinate overnight, or at least 1 hour.

Heat a large pot on medium heat. Add oil. Cook lamb until brown on all sides. Add onion and garlic and cook until soft, about 5 minutes. Add orange and lemon zest, and thyme. Cook 2 more minutes.

Add remaining curry powder, allspice, ginger powder, salt and pepper, lemon juice, orange juice, and chicken stock. Bring to a simmer and cook for 1 1/2 hours, until lamb is very tender.

Add lentils and mustard greens. Cook 20-30 more minutes. Turn off the heat and add herbs is using. Adjust seasoning with salt and pepper if needed.