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Indian-Spiced Lamb Stew with Lentils and Spinach
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound lamb stew meat, cut into cubes
  • 1 cup dried brown lentils, rinsed
  • 5 ounces fresh spinach
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef or vegetable broth
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides.
  • Add the onion, garlic, and ginger to the pot. Stir and cook until the onion softens.
  • Stir in the cumin, coriander, turmeric, and garam masala. Cook for one minute until the spices smell fragrant.
  • Add the rinsed lentils, diced tomatoes, and broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 45 minutes. Stir now and then until the lamb and lentils are tender.
  • Add the spinach and stir until it wilts. Season with salt and black pepper to taste.

Notes

If the stew thickens too much while simmering, add a little extra broth. Stir the spinach in right at the end so it stays bright. This dish tastes even better the next day after the flavors settle. Serve it with plain rice or warm flatbread.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board