Lamb and Lentil Stew with Swiss Chard

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat.
2. 2
   Brown the lamb chunks on all sides (about 8-10 minutes). Remove and set aside.
3. 3
   In the same pot, sauté diced onions until golden, then add minced garlic.
4. 4
   Stir in tomato paste, cinnamon, and cumin, cooking for 2 minutes.
5. 5
   Add the browned lamb back to the pot along with beef stock and bring to a boil.
6. 6
   Reduce heat and simmer for 30 minutes, then add brown lentils.
7. 7
   Continue simmering for another 30 minutes until lentils are tender.
8. 8
   Add chopped swiss chard and canned tomatoes, simmer for 10 more minutes.
9. 9
   Season with salt and pepper to taste.
10. 10
    Serve hot over steamed rice.