Gluten-Free Curried Lamb-and-Lentil Stew
Ingredients 1 1/2 pounds lean boned leg of lamb 1 tablespoon olive oil 1/2 cup chopped onion 1/2 cup chopped celery 2 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 1 (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) Preparation Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside. 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...