Curried Lamb-And-Lentil Stew Recipe

Name: Curried Lamb-And-Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds lean boned leg of lamb; 1 tablespoon olive oil; 1/2 cup chopped onion; 1/2 cup chopped celery; 2 garlic cloves, minced; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/8 teaspoon ground red pepper; 2 cups low-salt chicken broth; 3/4 cup lentils; 1 (28-ounce) can crushed tomatoes, undrained; 3 1/2 cups chopped collards or spinach (1/4 pound); 1/2 cup diced carrot; 2 tablespoons chopped fresh cilantro; Cilantro sprigs (optional)

Servings: persons

1 1/2 pounds lean boned leg of lamb
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups low-salt chicken broth
3/4 cup lentils
1 (28-ounce) can crushed tomatoes, undrained
3 1/2 cups chopped collards or spinach (1/4 pound)
1/2 cup diced carrot
2 tablespoons chopped fresh cilantro
Cilantro sprigs (optional)

1
Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.
2
Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; saute 2 minutes. Add lamb; saute 5 minutes or until browned. Add curry, cumin, and pepper; stir well to coat. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Add greens and carrot; simmer 10 minutes or until lamb is tender. Remove from heat; stir in chopped cilantro. Garnish with cilantro sprigs, if desired.
3
Note: The purchase weight of lamb is 1 1/3 to 1 1/2 pounds to equal 1 pound, trimmed.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds lean boned leg of lamb, 1 tablespoon olive oil, 1/2 cup chopped onion, 1/2 cup chopped celery, and more.

Yes, Curried Lamb-And-Lentil Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Lamb-And-Lentil Stew

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