PepperFool.com Lamb Recipes...Curried Lentil, Tomato and Lamb Stew

Curried Lentil, Tomato and Lamb Stew

Curried Lentil, Tomato and Lamb Stew

1 pound trimmed boneless lamb sirloin, cut into 1-inch pieces (I used the leftover rare roasted leg of lamb parts I had)

1 1/2 cups chopped onion

4 garlic cloves, minced

1 teaspoon minced peeled ginger (I used around 2 Tablespoons)

1 tablespoon curry powder (I used a heaping Tbsp of extra hot curry called "Volcano Curry Powder")

2 cups water

1 1/2 cups canned diced tomatoes in juice

1 cup dried green or brown lentils

3 carrots, peeled, thickly sliced

1 cup frozen green peas

Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.

Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.

Serves 4.

Per serving: calories, 402; total fat, 9 g; saturated fat, 3 g; cholesterol, 59 mg.

From: Bon Appétit March 1999
Posted By: Deb deForest, deforest@selec.net, Via: Chile Head Mailing List
Post Date: Fri, 28 Apr 2000

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