Curried Lamb And Lentil Stew

Name: Curried Lamb And Lentil Stew
Ingredients: 2 teaspoons oil; 1 lb trimmed boneless lamb, cut into 1 inch pieces; 1 1/2 cups chopped onions; 3 -4 cloves garlic, minced; 1 1/2 teaspoons minced peeled ginger; 2 tablespoons curry powder; 2 cups vegetable broth; 1 1/2 cups diced tomatoes with juice; 1 cup dried brown lentils; 3 carrots, peeled and sliced thick; 2 zucchini, cut into chunks; 1 cup frozen peas; salt and pepper

13 ingredients

9 steps

Ingredients

2 teaspoons oil
1 lb trimmed boneless lamb, cut into 1 inch pieces
1 1/2 cups chopped onions
3 -4 cloves garlic, minced
1 1/2 teaspoons minced peeled ginger
2 tablespoons curry powder
2 cups vegetable broth
1 1/2 cups diced tomatoes with juice
1 cup dried brown lentils
3 carrots, peeled and sliced thick
2 zucchini, cut into chunks
1 cup frozen peas
salt and pepper

Directions

1

Sprinkle lamb with salt and pepper.
2

In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
3

Add onion, garlic, and ginger; saute 5 more minutes.
4

Add curry powder and stir for 30 seconds.
5

Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
6

Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
7

Add peas and simmer about 5 minutes or until heated well.
8

Season wtih salt and pepper to taste.
9

Serve in soup bowls.