Curried Lamb-and-Lentil Stew

Curried Lamb-and-Lentil Stew Recipe
HOWARD L. PUCKETT
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.

Yield:

6 servings (serving size: 1 1/4 cups stew)

Recipe from

Nutritional Information

Calories 309
Caloriesfromfat 26 %
Fat 8.8 g
Satfat 2.2 g
Monofat 3.9 g
Polyfat 0.9 g
Protein 33.7 g
Carbohydrate 25 g
Fiber 5.7 g
Cholesterol 73 mg
Iron 6.9 mg
Sodium 311 mg
Calcium 115 mg

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)

Preparation

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

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.

Note: The purchase weight of lamb is 1 1/3 to 1 1/2 pounds to equal 1 pound, trimmed.

Note:

October 1997
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