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1
Cut lamb ribs apart and trim off heavy excess fat.
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2
With meat cleaver or sharp knife, cut each rib across into thirds so each piece is about 1 1/2 to 2 inches long.
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3
Wash lentils and pick over but do not soak.
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4
Place lamb ribs in cold skillet and gradually heat until they are frying and fat melts.
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5
Turn frequently so all sides brown.
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6
When lamb is golden brown on all sides, remove to 2-quart casserole or stew pot.
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7
Add onion and carrot to hot lamb fat in skillet and saute over moderate heat until golden brown.
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8
Stir in tomatoes and liquid, bring to boil and scrape in coagulated pan juices with wooden spatula.
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9
Pour over ribs in casserole.
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10
Add garlic, bay leaf, thyme, salt and pepper and 2 cups water.
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11
Bring to boil, then gently stir in lentils.
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12
Add enough additional boiling water to come just to level of lentils.
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13
Bring to boil, cover, reduce to simmer and cook steadily but gently for about 2 hours or until lentils and lamb are tender.
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14
Add boiling water as needed during cooking and stir gently every half-hour or so.
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15
Adjust seasonings, adding a few drops of vinegar if you like.
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16
This can be served with rice.
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17
One cup of raw rice cooked in boiling salted water will be about right.
