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Curried Lentil, Tomato and Lamb Stew
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    Curried Lentil, Tomato and Lamb Stew

  • 1 teaspoon vegetable oil
  • 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

    *BACK TO LAMB*







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