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

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Credit: HOWARD L. PUCKETT

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

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.

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  • 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.
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