Menu Enter a recipe name, ingredient, keyword...

Curried Lentil, Tomato And Lamb Stew


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 1 teaspoon vegetable oil
  • 1 pound trimmed boneless lamb sirloin cut into 1" pieces
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 1/2 cups chopped onion
  • 2 garlic cloves minced
  • 1 teaspoon minced peeled ginger
  • 1 tablespoon curry powder
  • 2 cups water
  • 1 1/2 cups canned diced tomatoes in juice
  • 1 cup dried green or brown lentils
  • 3 carrots peeled, and thickly sliced
  • 1 cup frozen green peas


Servings 4


Step 1

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.

This recipe yields 4 servings.

Per serving: calories, 402; total fat, 9 g; saturated fat, 3 g; cholesterol, 59 mg.

You'll also love

Review this recipe

MARCELLA HAZAN'S LENTIL SOUP Lentil, Kale, and Quinoa Tacos