Gluten-Free Curried Lamb-and-Lentil Stew


  • 1 1/2 pounds lean boned leg of lamb
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2 cups low-salt chicken broth
  • 3/4 cup lentils
  • (28-ounce) can crushed tomatoes, undrained
  • 3 1/2 cups chopped collards or spinach (1/4 pound)
  • 1/2 cup diced carrot
  • 2 tablespoons chopped fresh cilantro
  • Cilantro sprigs (optional)


  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. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Add greens and carrot; simmer 10 minutes or until lamb is tender. Remove from heat; stir in chopped cilantro. Garnish with cilantro sprigs, if desired.
Note: The purchase weight of lamb is 1 1/3 to 1 1/2 pounds to equal 1 pound, trimmed.

Popular posts from this blog

Christmas Rum Cake

Spicy Chicken Fried Rice

Buttermilk-Blueberry Breakfast Cake