Curried Lamb-and-Lentil Stew

Lamb-stew-ck-222618-l

(13) Course Soups and Stews

Ingredients in this Recipe

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

Recipe Preparation

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