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Curried Lentil, Tomato and Lamb Stew

1 teaspoon vegetable oil
1 pound trimmed boneless lamb sirloin -- cut into 1" pieces
Salt -- to taste
Freshly-ground black pepper -- to taste
1 1/2 cups chopped onion
2 garlic cloves -- minced
1 teaspoon minced peeled ginger
1 tablespoon curry powder
2 cups water
1 1/2 cups canned diced tomatoes in juice
1 cup dried green or brown lentils
3 carrots -- peeled, and 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.

This recipe yields 4 servings.

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