Curried Lamb and Lentil Stew Print Email

1 TBS olive oil
1 onion, diced
2 ribs celery, sliced
4 cloves garlic, minced
1 lb. trimmed and cubed leg of lamb
1 TBS curry powder
1 tsp. cumin
1/4 tsp. red pepper flakes
2 cups beef broth
1 (28 oz) can crushed tomatoes
3/4 cup lentils
1 large or 2 small/medium carrots, peeled and sliced
1 (10 oz.) package frozen chopped spinach, thawed and all moisture squeezed out

Heat a dutch oven over medium heat and add the oil. Saute the onion, celery and garlic until tender. Add the lamb and brown. Add the curry powder, cumin, red pepper flakes and salt and pepper to taste and stir well to coat.

Add broth, tomatoes, and lentils. Bring to a boil and then reduce the heat. Simmer, covered for 15 minutes. Uncover and simmer for 5 additional minutes before adding the carrots and spinach. Simmer about 10 more minutes longer. Serves 4-6 -adapted from Cooking Light

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