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Ingredients

• 1 teaspoon(s) vegetable oil
• 2 pound(s) boneless lamb shoulder or leg, trimmed and cut into 1-inch chunks
• 1.5 teaspoon(s) ground coriander
• 1.5 teaspoon(s) ground cumin
• 1.5 teaspoon(s) paprika
• .25 teaspoon(s) ground cinnamon
• 3 clove(s) garlic, crushed with press
• .667 cup(s) dry red wine
• 1 bag(s) (16 ounces) dry brown lentils, picked through and rinsed
• 1 can(s) (14 1/2 ounces) diced tomatoes
• 1 can(s) (14 1/2 ounces, 1 3/4 cups) chicken broth
• 2 cup(s) (about half 16-ounce bag) peeled baby carrots
• .5 cup(s) raisins
• .5 cup(s) fresh cilantro leaves, loosely packed, chopped
• 1 teaspoon(s) salt

Description

1   Teaspoon(s) Vegetable Oil 2   Pound(s) Boneless Lamb Shoulder Or Leg, Trimmed And Cut Into 1-inch Chunks

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