This was only OK to me. Made according to the recipe. Might be better with more curry powder. Not bad but not good enough to make again.
Curried Lamb-and-Lentil Stew
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)
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Amount per serving
- Calories: 309
- Calories from fat: 26%
- Fat: 8.8g
- Saturated fat: 2.2g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 0.9g
- Protein: 33.7g
- Carbohydrate: 25g
- Fiber: 5.7g
- Cholesterol: 73mg
- Iron: 6.9mg
- Sodium: 311mg
- Calcium: 115mg
- 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)
- 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.
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