Braised Lamb Ribs With Lentils

• 2 pounds meaty lamb ribs
• 2 cups (12 ounces) lentils
• 1 large onion, chopped
• 1 large carrot, scraped and diced
• 1 can tomatoes, drained and chopped
• 1 large clove garlic, minced
• 3 to 4 cups water
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vinegar, optional and to taste

1. Cut lamb ribs apart and trim off heavy excess fat.
2. With meat cleaver or sharp knife, cut each rib across into thirds so each piece is about 1 1/2 to 2 inches long.
3. Wash lentils and pick over but do not soak.
4. Place lamb ribs in cold skillet and gradually heat until they are frying and fat melts.
5. Turn frequently so all sides brown.
6. When lamb is golden brown on all sides, remove to 2-quart casserole or stew pot.
7. Add onion and carrot to hot lamb fat in skillet and saute over moderate heat until golden brown.
8. Stir in tomatoes and liquid, bring to boil and scrape in coagulated pan juices with wooden spatula.
9. Pour over ribs in casserole.
10. Add garlic, bay leaf, thyme, salt and pepper and 2 cups water.
11. Bring to boil, then gently stir in lentils.
12. Add enough additional boiling water to come just to level of lentils.
13. Bring to boil, cover, reduce to simmer and cook steadily but gently for about 2 hours or until lentils and lamb are tender.
14. Add boiling water as needed during cooking and stir gently every half-hour or so.
15. Adjust seasonings, adding a few drops of vinegar if you like.
16. This can be served with rice.
17. One cup of raw rice cooked in boiling salted water will be about right.

lamb ribs, lentils, onion, carrot, tomatoes, clove garlic, water, bay leaf, thyme, salt, black pepper, vinegar

Taken from cooking.nytimes.com/recipes/6502 (may not work)