December 17, 2011

Curried Lamb and Lentil Stew

Oh. My. God.

This is the best lamb stew I have ever had in my entire life. I was looking for recipes and found the one at Cooking Light, and simply took out the cilantro and changed the amount of spices. Let me say, this lamb was tender and packed with flavor! I was surprised, because it doesn't take very long to cook and is still melt-in-your-mouth. The sauce with rich and thick, and the lentils added a nice textural component.  The spices added a little Middle Eastern flair which I was craving.

I am a carb lover, so I ended up eating it with some toasted, warm, crusty bread. Man oh man, was I in heaven. On cold nights like tonight, this was the perfect end to an exiting day.

Curried Lamb and Lentil Stew
Adapted From Cooking Light

Servings: 6                            
Serving Size: 1 and 1/4 cups stew              Calories/Serving: 320

Ingredients
  • 1 1/2 pounds lean boned leg of lamb (equivalent to about 1 pound of trimmed lamb)
  • 1tbl olive oil
  • 1/2c chopped onion
  • 3/4c chopped celery
  • 2 garlic cloves, minced
  • 2tsp curry powder
  • 1tsp ground cumin
  • 1/4tsp ground red pepper
  • 2c chicken broth (low sodium is preferred)
  • 3/4c lentils
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 3 1/2c chopped fresh spinach
  • 1/2c diced carrot



Instructions
  1. Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.
  2. 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. 
  3. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. 
  4. Add greens and carrot; simmer 10 minutes or until lamb is tender. If desired, serve with ciabatta bread slices that have been lightly toasted.

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