Curried Lamb and Lentil Stew

October 22, 2008 · 4 comments

in beans and legumes,dairy-free,healthy,lamb,soups and stews

For the longest time, I thought I disliked curries. There’s no reason for this other than really poor assumption on my part (though I think my mom always saying she didn’t like curry didn’t help the situation).

But then I started wondering how could I not like curry? I mean, the combo of the sweet & spicy flavors is so similar to Greek and Moroccan cooking, both of which I love. As soon as I saw the spice mixture that was typically used in curry powders, I was on board.

Still, I didn’t want to end up with a ton of curry if for some strange reason I didn’t like it, so I went to the Spice House and just bought an ounce of yellow curry powder (one of the reasons why I love this store, besides their awesome spices, is the fact that you can buy just a tiny bag of any spice). And then, like most new things I buy, it sat in my cabinet for a while until I remembered it was there.

I very randomly came across this recipe when I was searching for nothing of the sort. Funny how that happens. I love lamb. I adore lentils. It seemed like a great place to start with the curry.

This was delicious. I made modifications based on my tastes and what I had around. It was even better the next day at lunch. I am officially a yellow curry fan. Now I just need to try other varieties.

Curried Lamb and Lentil Stew
Serves 4-6
adapted from Cooking Light

1 Tbsp. olive oil
1 onion, diced
2 ribs celery, sliced
4 cloves garlic, minced
1 lb. trimmed and cubed leg of lamb
1 Tbps. 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.

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