Curried Lamb-and-Lentil Stew

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

Ingredients

• 1 1/2  pounds  lean boned leg of lamb
• 1  tablespoon  olive oil
• 1/2  cup  chopped onion
• 1/2  cup  chopped celery
• 2  garlic cloves, minced
• 1  tablespoon  curry powder
• 1  teaspoon  ground cumin
• 1/8  teaspoon  ground red pepper
• 2  cups  low-salt chicken broth
• 3/4  cup  lentils
• 1  (28-ounce) can crushed tomatoes, undrained
• 3 1/2  cups  chopped collards or spinach (1/4 pound)
• 1/2  cup  diced carrot
• 2  tablespoons  chopped fresh cilantro
• Cilantro sprigs (optional)

Preparation

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

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.

Note: The purchase weight of lamb is 1 1/3 to 1 1/2 pounds to equal 1 pound, trimmed.

Nutritional Information

Calories:

309 (26% from fat)

Fat:

8.8g (sat 2.2g,mono 3.9g,poly 0.9g)

Protein:

33.7g

Carbohydrate:

25g

Fiber:

5.7g

Cholesterol:

73mg

Iron:

6.9mg

Sodium:

311mg

Calcium:

115mg