Prep 30 mins
Cook 1 hr 15 mins
- 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
- Sprinkle lamb with salt and pepper.
- In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
- Add onion, garlic, and ginger; saute 5 more minutes.
- Add curry powder and stir for 30 seconds.
- Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
- Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
- Add peas and simmer about 5 minutes or until heated well.
- Season wtih salt and pepper to taste.
- Serve in soup bowls.
this was just the thing on a cold winter night! the flavors blended together very well. you don't really taste curry as the obvious flavor, it all just melds very nicely. i also liked the fact that the stew wasn't meat-heavy, but balanced with the veggies.
My pot is simmering right now. And early tastes are all promised from the reviews. Ended up adding an extra cup of water to the pot as the lentils quickly soaked up the broth. Next time, and there will definitely be one, I will add the zucchini half way through the cooking time.
NurseDi, we tried this last night for the first time, and it was wonderful! It had slightly too much "kick" (from the curry) for our taste, but this was a real minor point. It's one of those meals where you feel like you've been treated to something special. Your insides are warmed, and your taastebuds are very happy indeed. It was great to have a filling and tasty recipe with no potato or rice. And finally, it's a "one pot wonder", which means hardly any dishes. Thanks for posting it!