Instructions: Sort and wash lentils; place in a medium saucepan. Add 1 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 35 minutes, stirring occasionally. Set aside, and keep warm. Trim fat, from lamb, and cut lamb into 3/4 " cubes. Combine lamb and flour in a zip-lock heavy-duty plastic bag, shaking to coat; discard remaining flour.

Coat a large, heavy saucepan with cooking spray, and place over Medium heat
until hot. Add lamb; cook until browned, stirring constantly. Remove lamb from pan; set aside. Add onion and garlic to pan; saute until tender.

Return lamb to pan; add tomato, remaining 1/2 cup water, sherry, 2 Tbsp.

parsley and next 7 ingredients.Stir well, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer an additional 15 minutes or until mixture is reduced to 3 cups. Set aside.

Spoon rice onto a serving platter. Top with lamb mixture; spoon lentils around lamb mixture. Sprinkle with remaining 2 Tbsp. parsley.

Yield; 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.