Curried Lamb-and-Lentil Stew

Curried Lamb-and-Lentil Stew
Photo by HOWARD L. PUCKETT

Ingredients

  • ¾ cup lentils
  • 1/8 teaspoon ground red pepper
  • 2 tablespoons chopped fresh cilantro
  • 3 ½ cups chopped collards or spinach (1/4 pound)
  • 1 ½ pounds lean boned leg of lamb
  • 1 tablespoon olive oil
  • 2 cups low-salt chicken broth
  • + 23 more ingredients
    • Cilantro sprigs (optional)
    • 1/8 teaspoon ground red pepper
    • ½ cup diced carrot
    • 1 teaspoon ground cumin
    • ½ cup diced carrot
    • 1 tablespoon curry powder
    • 1 teaspoon ground cumin
    • Cilantro sprigs (optional)
    • 2 tablespoons chopped fresh cilantro
    • ½ cup chopped onion
    • 1 tablespoon olive oil
    • 3 ½ cups chopped collards or spinach (1/4 pound)
    • 2 cups low-salt chicken broth
    • ¾ cup lentils
    • 1 tablespoon curry powder
    • 1 ½ pounds lean boned leg of lamb
    • 2 garlic cloves, minced
    • ½ cup chopped celery
    • 1 (28-ounce) can crushed tomatoes, undrained
    • ½ cup chopped celery
    • ½ cup chopped onion
    • 2 garlic cloves, minced
    • 1 (28-ounce) can crushed tomatoes, undrained

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 ...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network