Curried Lamb-and-Lentil Stew

Name: Curried Lamb-and-Lentil Stew
Yield: 6 servings (serving size: 1 1/4 cups stew)
Ingredients: 1 ½ pounds lean boned leg of lamb; 1 tablespoon olive oil; ½ cup chopped onion; ½ cup chopped celery; 2 garlic cloves, minced; 1 tablespoon curry powder; 1 teaspoon ground cumin; ⅛ teaspoon ground red pepper; 2 cups low-salt chicken broth; ¾ cup lentils; 1 (28-ounce) can crushed tomatoes, undrained; 3 ½ cups chopped collards or spinach (1/4 pound); ½ cup diced carrot; 2 tablespoons chopped fresh cilantro; Cilantro sprigs (optional)

7 Ratings
5 Reviews

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

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.

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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.

Nutrition Facts

Per Serving:

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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Onecentinvegas

01/11/2014

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.

Lmealplanner

02/01/2012

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

12/18/2010

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

05/12/2010

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

07/29/2009

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.

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