Go Back
Spicy Indian Lamb Stew with Lentils and Spinach
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch cubes
  • 1 cup brown lentils, rinsed
  • 4 cups fresh spinach leaves
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons vegetable oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 can (14 ounces) diced tomatoes
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the lamb cubes and brown them on all sides for about 5 minutes. Remove the lamb and set it aside.
  • Add the diced onion to the same pot and cook until it softens, about 4 minutes. Stir in the minced garlic and ginger and cook for 1 more minute.
  • Add the cumin, coriander, turmeric, and chili powder. Stir for 30 seconds until the spices smell fragrant.
  • Return the lamb to the pot. Pour in the diced tomatoes with their juice, the chicken broth, salt, and black pepper. Bring the mixture to a boil.
  • Stir in the rinsed lentils. Reduce the heat to low, cover the pot, and simmer for 45 minutes until the lamb is tender and the lentils are cooked through.
  • Add the spinach leaves and stir until they wilt, about 2 minutes. Remove the pot from the heat.
  • Sprinkle the chopped cilantro over the stew before serving.

Notes

Simmer the stew a little longer if you want a thicker texture, or add a splash of broth when reheating leftovers to loosen it back up. The spinach is best added right at the end so it stays bright green rather than turning mushy. Leftovers keep in the fridge for three days and taste even better the next day once the flavors settle.
Course: Main Course
Cuisine: Indian
Equipment: Large Pot, Knife, Cutting Board