Lamb & Lentil Stew With Coriander

• 1 pound lamb shoulder, cut into chunks
• 4 garlic cloves, peeled and slivered
• 2 tablespoons olive oil
• 6 pearl onions, peeled
• 3 1/2 cups lamb or beef stock
• 1 tablespoon coriander seeds, toasted and ground
• 2 bay leaves
• 1 cup lentils, rinsed, drained, impurities removed
• Salt and freshly ground pepper, to taste
• 1 to 2 teaspoons vinegar or dry red wine
• 6 sprigs fresh coriander

1. Slit chunks of lamb and insert garlic slivers, set aside.
2. In a heavy-bottom casserole, heat oil over medium heat.
3. Add onions and cook, stirring occasionally, until lightly caramelized, 10 to 12 minutes.
4. Add lamb and brown on all sides.
5. Add stock, coriander and bay leaves.
6. Cover and decrease heat to medium-low.
7. Cook until tender, about 1 1/2 hours.
8. Discard bay leaves.
9. Set lamb aside.
10. Combine lentils and broth.
11. Cover and cook until lentils are tender, 20 to 25 minutes.
12. Return lamb to pot and season with salt and pepper.
13. Heat through.
14. Add vinegar or wine before serving, Garnish with fresh coriander.

lamb shoulder, garlic, olive oil, pearl onions, lamb, coriander seeds, bay leaves, lentils, salt, vinegar, coriander

Taken from www.cookstr.com/recipes/lamb-amp-lentil-stew-with-coriander (may not work)