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Curried Lamb-and-Lentil Stew

Cooking Light

HOWARD L. PUCKETT

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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
Cooking Light, OCTOBER 1997