Lamb And Lentil Stew With Sweet Potato And Carrot Mash

• 1 cup brown lentils
• 1 tbsp vegetable oil
• 3 1/3 lbs lamb shoulder chops
• 2 None onions, coarsely chopped
• 2 cloves garlic, crushed
• 4 slices bacon, coarsely chopped
• 1 tsp caraway seeds
• 2 tsp ground cumin
• 1/2 cup dry red wine
• 1/3 cup tomato paste
• 2 cups beef stock
• 1 can (14 oz) diced tomatoes
• 1/3 cup coarsely chopped fresh cilantro
• 1 3/4 lbs sweet potatoes, peeled and coarsely chopped
• 2 None carrots, peeled and coarsely chopped
• 1 tsp ground cumin
• 1/3 cup buttermilk

1. Cook lentils in large saucepan of boiling water, uncovered, for 15 mins or until tender; drain. Preheat the oven to 350u0b0F.
2. Meanwhile, heat oil in a Dutch oven on high heat. Cook lamb chops, in batches, until browned. Remove from the pan.
3. Saute onion, garlic and bacon in same pan, until onion is just browned and bacon is crisp. Add spices; cook, stirring, until fragrant. Add wine, tomato paste, stock and undrained tomatoes; bring to a boil. Return chops to pan. Stir in lentils. Cook, covered in oven, for 1 hour 10 mins.
4. Meanwhile, for the mash, boil, steam or microwave sweet potato and carrot, separately, until tender; drain. Toast cumin in small skillet until fragrant. Mash vegetables in large bowl with cumin and buttermilk until smooth.
5. Stir cilantro into stew just before serving with mash.

brown lentils, vegetable oil, lamb shoulder chops, onions, garlic, bacon, caraway seeds, ground cumin, red wine, tomato paste, beef stock, tomatoes, fresh cilantro, sweet potatoes, carrots, ground cumin, buttermilk

Taken from recipes-plus.com/api/v2.0/recipes/34219 (may not work)