Place the lentils in a large, heavy casserole, and cover them with cold water. Bring the water to a boil, reduce theheat to a light, rolling boil, and cook for 10 minutes; then drain the lentils and set aside.
Heat the oil in a large skillet, add the onion and saute for 1 minute. Add the garlic and the chopped shin and saute for 30 seconds, stirrring frequently. Stir in the cinnamone, cumin and cayenne. Pour this mixture int the large casserole with the lentils and add the chicken stock. Bring the micture to a boil, skimming the residue off the surface. Cover and simmer for 1 hour until the meat is tender.
Add the carrots, celery, potatoes, salt, and pepper and simmer for 30 minutes. Just before serving stir in the lemon juice and cilantro.
Servings |
6 to 8 |
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