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.
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)
How to Make It
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.
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.
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.