Curried Lamb-and-Lentil Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make a flavorful lamb stew to serve for dinner tonight. The combination of curry powder, cumin, and red pepper add bold flavor to the savory dish. 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) |
Directions:
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; sauté 2 minutes. Add lamb; sauté 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.
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