Spicy Lamb and Lentils
| Yield: | 1 Servings |
| Categories: |
| 1 | lb | Lean lamb stew meat; (preferably shoulder), well trimmed, cut into 1-inch pieces |
| 1/2 | c | Red wine vinegar |
| 4 | lg | Garlic cloves; minced |
| 1 | tb | Minced fresh ginger |
| 1 | tb | Firmly packed brown sugar |
| 1 | tb | Ground cumin |
| 1 | ts | Ground cardamom |
| 1/2 | ts | Dry mustard |
| 1/4 | ts | (generous) ground cloves |
| 1/2 | ts | Cayenne pepper |
| 1/2 | c | Lentils |
| 1 3/4 | c | Canned unsalted chicken broth |
| Tomato and Red Onion Chutney; (See recipe) |
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