If you’re eating with a climate conscience these days, go for grass-fed, grass-finished meat—and a little less of it. This stew relies on richly spiced lentils, and bumps lamb up to the toppings.
What You Get
Berbere (Ethiopian spice blend)
Ground lamb (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 30 minutes
Total Time: 30 minutes
Sslice the green garlic, separating the white bottoms from the green tops. (Rinse to remove any grit from the green tops).
In a pot over medium heat, melt 3 tablespoons butter. Add the green garlic tops and sauté until they start to soften, about 1 minute. Add 2 tablespoons of the berbere spice mix and toast until fragrant, 30 seconds. Stir in 1 cup of the lentils, 3 cups water, and ½ teaspoon salt. Bring to a simmer, turn down the heat to maintain, and cook until the lentils are tender and start to fall apart, 15 minutes. Season with salt to taste. Set aside and keep warm.
Meanwhile, remove the ribs from the kale, and roughly chop the leaves. Pick the cilantro leaves and toss the stems.
In a cast-iron skillet or sauté pan over medium heat, warm 2 tablespoons olive oil. Add the green garlic bottoms and sauté until they start to soften, 1 minute. Add the kale, season with salt, and sauté until tender, 5 minutes. Transfer the kale to a bowl.
Return the pan to medium-high heat. Add the lamb and cook until browned and crispy, stirring occasionally and breaking it up with a spoon, 8 to 10 minutes. Season with salt and pepper.
Spoon the lentils into bowls and top with the garlicky kale and crispy lamb crumbles. Dollop with the yogurt, scatter with cilantro leaves, and serve warm.
Note: The lamb may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.