Ingredients

  • 1 teaspoon vegetable oil
  • 1 lb. trimmed boneless lamb sirloin, cut into 1-inch pieces
  • 1 ½ cups chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon minced peeled ginger
  • 1 tablespoon curry powder
  • 2 cups water
  • 1 ½ cups canned diced tomatoes in juice
  • 1 cup dried green or brown lentils
  • 3 carrots, peeled, thickly sliced
  • 1 cup frozen green peas

Directions

Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.

Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.

Categories
Lamb
Keywords
Indian
MacGourmet downloadCurried Lentil, Tomato and Lamb Stew. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Course