Curried Lamb and Lentil Stew |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Very hearty. Ingredients:
2 teaspoons oil |
1 lb trimmed boneless lamb, cut into 1 inch pieces |
1 1/2 cups chopped onions |
3 -4 cloves garlic, minced |
1 1/2 teaspoons minced peeled ginger |
2 tablespoons curry powder |
2 cups vegetable broth |
1 1/2 cups diced tomatoes with juice |
1 cup dried brown lentils |
3 carrots, peeled and sliced thick |
2 zucchini, cut into chunks |
1 cup frozen peas |
salt and pepper |
Directions:
1. Sprinkle lamb with salt and pepper.
2. In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
3. Add onion, garlic, and ginger; saute 5 more minutes.
4. Add curry powder and stir for 30 seconds.
5. Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
6. Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
7. Add peas and simmer about 5 minutes or until heated well.
8. Season wtih salt and pepper to taste.
9. Serve in soup bowls.
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