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Curried Lamb-and-Lentil Stew

Curried Lamb-and-Lentil Stew
Curried Lamb-and-Lentil Stew is a gluten free and dairy free main course. One portion of this dish contains approximately 26g of protein, 7g of fat, and a total of 275 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of canned tomatoes, lentils, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 45 minutes. Autumn will be even more special with this recipe.

Instructions

1
Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.
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LambLamb
2
Heat oil in a Dutch oven over medium heat until hot.
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Cooking OilCooking Oil
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Dutch OvenDutch Oven
3
Add onion, celery, and garlic; saut 2 minutes.
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CeleryCelery
GarlicGarlic
OnionOnion
4
Add lamb; saut 5 minutes or until browned.
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LambLamb
5
Add curry, cumin, and pepper; stir well to coat.
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PepperPepper
CuminCumin
Curry PowderCurry Powder
6
Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
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TomatoTomato
LentilsLentils
BrothBroth
7
Add greens and carrot; simmer 10 minutes or until lamb is tender.
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CarrotCarrot
GreensGreens
LambLamb
8
Remove from heat; stir in chopped cilantro.
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CilantroCilantro
9
Garnish with cilantro sprigs, if desired.
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CilantroCilantro
10
Note: The purchase weight of lamb is 1 1/3 to 1 1/2 pounds to equal 1 pound, trimmed.
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LambLamb

Equipment

DifficultyHard
Ready In45 m.
Servings6
Health Score100
Dairy FreeGluten FreeVery Healthy
DietsGluten FreeDairy Free
Dish TypesLunchMain CourseMain DishDinner
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