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.

Ratings & Reviews

Onecentinvegas's Review

JuliaMOMara
January 11, 2014
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.

rballa's Review

rballa
January 30, 2013
N/A

JuliaMOMara's Review

oldruth
January 25, 2013
N/A

Lmealplanner's Review

lcrosby
February 01, 2012
Great recipe I used lamb stew meat instead of leg of lamb and threw everything in the crock pot and slow cooked all day. It was very tasty and would definately make again..

Joandotk's Review

Lmealplanner
December 19, 2010
Tasty but definitely needed salt to enrich the flavor. Next time I will season the meat, brown after emptying the browned onions and garlic, celery and carrots , then add the rest of the ingredients in and simmer for 40 minutes.

oldruth's Review

Onecentinvegas
May 13, 2010
I thought this was very flavorful. I doubled the onion, tripled the garlic, and used my homemade curry powder. The curry powder, cumin and red pepper should be sauteed with the aromatics. I also used lamb stock because I have it in the freezer, and I used lamb stew meat and simmered it for half an hour to get it tender. I didn't have spinach or collards, but it was good even without greens. We ate it as a stew with fresh naan and no rice, and purple coleslaw for a salad.

lcrosby's Review

Joandotk
July 29, 2009
Wow! Delicious! My husband made this for a rafting trip. He ramped up the curry and added a little bacon, but it is really good! Definitely a repeat for us.