Lebanese Lamb and Lentil Stew with Spiced Rice

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season lamb with salt and pepper, then brown in batches for 3-4 minutes per side. Set aside.
2. 2
   In the same pot, sauté chopped onions until golden, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Stir in tomato paste, ground cumin, coriander, and cayenne pepper. Cook for 2 minutes to bloom the spices.
4. 4
   Add crushed tomatoes and stir well, scraping up browned bits from the bottom of the pot.
5. 5
   Return the browned lamb to the pot. Add beef stock, brown lentils, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 60 minutes until lamb is very tender and lentils are cooked through.
6. 6
   While the stew simmers, prepare the rice. Rinse rice under cold water until water runs clear. In a separate pot, bring 4 cups water to a boil with cinnamon stick and cardamom pods. Add rice and salt, then reduce heat to low, cover, and cook for 18 minutes until rice is tender and water is absorbed.
7. 7
   Taste the stew and adjust seasonings with salt and pepper as needed. Remove bay leaves.
8. 8
   Fluff the rice and remove cinnamon stick and cardamom pods. Serve stew over spiced rice, garnished with fresh parsley.