HOWARD L. PUCKETT
Yield
6 servings (serving size: 1 1/4 cups stew)

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.

How to Make It

Step 1

Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.

Step 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.

Step 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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