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Curried Lamb-and-Lentil Stew

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.

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)

Nutrition 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

How to Make It

  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.