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)
Recipe from Cooking Light

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Nutritional Information

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

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

  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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