Indian Curry Lamb Stew with Lentils and Spinach
Equipment
- Large Pot
Ingredients
- 2 tablespoons vegetable oil
- 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 can (14.5 oz) diced tomatoes
- 1 cup dried brown lentils, rinsed
- 4 cups vegetable broth
- 5 ounces fresh spinach
- Salt and black pepper to taste
- Chopped cilantro for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides for even flavor.
- Add the diced onion, minced garlic, and grated ginger to the pot. Cook until the onion softens and turns translucent.
- Stir in the curry powder and ground cumin. Cook for one minute to release the spices.
- Pour in the diced tomatoes, rinsed lentils, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 45 minutes, stirring occasionally, until the lamb is tender and the lentils are soft.
- Add the fresh spinach and stir until it wilts into the stew. Season with salt and black pepper to taste.
- Ladle into bowls and top with chopped cilantro before serving.
Notes
Check the stew near the end of cooking and add a splash of broth if the lentils have absorbed too much liquid. Fresh spinach works best added right before serving so it stays bright rather than turning mushy. Leftovers reheat well on the stove with a little extra broth to loosen the texture.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot
Cuisine: Indian
Equipment: Large Pot