|Curried Lentil, Tomato and Lamb Stew|
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.
Per serving: calories, 402; total fat, 9 g; saturated fat, 3 g; cholesterol, 59 mg.
From: Bon Appétit March 1999
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