Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 1997



Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

309 calories; calories from fat 26%; fat 8.8g; saturated fat 2.2g; mono fat 3.9g; poly fat 0.9g; protein 33.7g; carbohydrates 25g; fiber 5.7g; cholesterol 73mg; iron 6.9mg; sodium 311mg; calcium 115mg.