First we braise chunks of lamb in white wine and chicken stock with whole cardamom and cinnamon sticks and let the flavors marry overnight. The next day we use the broth from this braise to cook lentils with onions, garlic, fresh ginger, crushed tomato, and a spice mix including cumin, coriander, allspice, fennel seed, paprika, and saffron. Serve this humble-looking dish over rice or with boiled potatoes as an entree, or thin it out with water or stock for a soup with large chunks of lamb. Each order comes with our homemade Rhubarb Chutney, made in the spring with local rhubarb. We’re packing this is in 12 oz. containers, which is enough for one hearty dinner serving.