In skillet or wok heat oil to medium hot, add lamb cubes half at a time until browned on the outside; remove. Drain skillet and return lamb, add broth, onion garic bay leaves, tomato paste, oregano and both peppers.
Bring to boil, reduce to simmer, cover for 15 minutes. rinse lentils; add to pot. Add celery and carrots. Simmer for 45 minutes.
Serve over rice.
Originally Submitted
9/5/2010
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