Curried Lamb And Lentil Stew Food

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LENTIL STEW WITH COCONUT AND MADRAS CURRY



Lentil Stew with Coconut and Madras Curry image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 cup extra-virgin olive oil
1 large onion, large dice
4 cloves garlic, sliced
2 tablespoons madras curry powder
Kosher salt and freshly ground black pepper
3 parsnips, peeled and sliced into 1/2-inch pieces
1 large sweet potato, peeled and large diced
1 cup red lentils
4 cups vegetable stock
One 14-ounce can coconut milk
1 tablespoon white balsamic or chardonnay vinegar
4 cups spinach
1 Fresno chile, finely diced
4 sprigs fresh mint
Wedges of lime, for serving
Serving suggestion: grilled naan sprinkled with zaatar

Steps:

  • Heat the olive oil in a large stock pot over medium heat. Add the onion, garlic, madras curry, salt and pepper. Cook, stirring occasionally, until the onions start to soften, about 1 minute. Add the parsnips, sweet potatoes and red lentils and cook until warm, 1 to 2 minutes.
  • Add the vegetable stock and coconut milk. Simmer until the vegetables are tender and the lentils are cooked, 25 to 30 minutes. Stir in the vinegar and spinach and cook until the spinach is wilted, about 1 minute more. Ladle the stew into bowls and garnish with the Fresno chile, fresh mint and a lime wedge. Serve with grilled naan if desired.

HEARTY LAMB AND LENTIL STEW



Hearty Lamb and Lentil Stew image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 15

1 pound lentils, rinsed and picked over to remove debris
1/2 pound lean lamb cubes
6 cups reduced-sodium vegetable or chicken broth
1 (28-ounce) can diced tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 chopped onion
2 celery stalks, chopped
2 carrots, chopped
3 cloves garlic, minced or 3 teaspoons pre-minced garlic
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
1/4 cup chopped fresh parsley leaves
Salt and ground black pepper

Steps:

  • In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

MEDITERRANEAN LAMB AND LENTIL STEW



Mediterranean Lamb and Lentil Stew image

This light and delicious stew makes a perfect springtime meal, especially when served over rice pilaf. It's a favorite of my children.

Provided by carina

Categories     Soups, Stews and Chili Recipes     Stews

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 ½ pounds lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup lentils, picked over and rinsed
2 cups chicken broth, or more as needed
1 (14 ounce) can diced tomatoes
3 carrots, peeled and sliced
½ teaspoon dried thyme
½ teaspoon dried sage
½ teaspoon dried basil
2 cups coarsely chopped fresh spinach
1 lemon, juiced and zested
½ cup ricotta salata cheese, crumbled

Steps:

  • Heat oil in a heavy pot over medium-high heat. Add the lamb cubes and bones and brown on all sides, about 3 minutes. Sprinkle with salt and pepper. Add onion and garlic and continue cooking about 2 minutes, stirring frequently.
  • Stir in the lentils, 2 cups of the chicken broth, tomatoes, carrots and the thyme, sage and basil. Bring to a boil, reduce the heat to low and simmer, covered, until the lentils are tender but not quite done, stirring occasionally. Depending on the type and freshness of the lentils, this will take from 15 to 30 minutes. If the stew seems dry, add more broth (up to one cup additional). Discard the lamb bones.
  • Add the spinach and cook 5 minutes more. Stir in the lemon zest and juice. Garnish individual servings with some of the crumbled cheese.

Nutrition Facts : Calories 572 calories, Carbohydrate 46.4 g, Cholesterol 103 mg, Fat 26.7 g, Fiber 19.7 g, Protein 39.3 g, SaturatedFat 11.1 g, Sodium 1049.2 mg, Sugar 7.9 g

LAMB AND LENTIL CURRY



Lamb and Lentil Curry image

Found this on the net, and after a few alterations (lamb chops rather than shanks, less cinnamon sticks) and a lot of editing to the recipe, I made this for dinner. It's great. Quick to make, but a really nice flavour and texture to the sauce.

Provided by JustJanS

Categories     Curries

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 21

3 tablespoons vegetable oil
6 whole cardamom pods
1/2 teaspoon whole coriander seed
1 cinnamon stick
flour
1 1/2 kg lamb chops
6 garlic cloves, crushed
2 onions, chopped
1 teaspoon crushed dried chili (or to taste)
2 tablespoons grated fresh ginger
1 tablespoon turmeric
3 tablespoons mild curry powder
2 bay leaves
1 (440 g) can chopped peeled tomatoes
3 potatoes, peeled and diced
1 cup brown lentils, washed well
500 ml stock (veg or meat)
salt (I used about 2 teaspoons)
2 tablespoons lemon juice
1 teaspoon garam masala
3 tablespoons chopped fresh coriander

Steps:

  • Heat oil in large skillet over medium to high heat.
  • Sear floured meat in hot oil; remove.
  • Crush the whole spices lightly with the back of a spoon, then add whole spices to pot; saute for a minute or two until fragrant.
  • Add garlic, onions, chilli and ginger and sauté for about 5 minutes or until onion is softened.
  • Add remaining spices and mix well.
  • Add a little more oil and heat; return chops to pan.
  • Add tomatoes, potatoes and lentils.
  • Pour stock over, add salt to taste, reduce temp and simmer until tender-about 1 hour.
  • Add lemon juice, garam masala and chopped coriander to finish.

Nutrition Facts : Calories 1080.8, Fat 74.6, SaturatedFat 30.5, Cholesterol 185, Sodium 156.3, Carbohydrate 48.9, Fiber 15, Sugar 5.3, Protein 53

CURRIED LAMB AND LENTIL STEW



Curried Lamb and Lentil Stew image

Make and share this Curried Lamb and Lentil Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 620.9, Fat 28.4, SaturatedFat 11.3, Cholesterol 81.7, Sodium 366.8, Carbohydrate 56.7, Fiber 21.9, Sugar 13, Protein 36.9

CURRIED LENTIL, TOMATO AND LAMB STEW



Curried Lentil, Tomato and Lamb Stew image

Categories     Lamb     Tomato     Stew     Low Fat     Lentil     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 teaspoon vegetable oil
1 pound trimmed boneless lamb sirloin, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon minced peeled ginger
1 tablespoon curry powder
2 cups water
1 1/2 cups canned diced tomatoes in juice
1 cup dried green or brown lentils
3 carrots, peeled, thickly sliced
1 cup frozen green peas

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
  • Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.

HEARTY LAMB AND LENTIL STEW



Hearty Lamb and Lentil Stew image

Make and share this Hearty Lamb and Lentil Stew recipe from Food.com.

Provided by Tarteausucre

Categories     Stew

Time 24m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb lentils, rinsed and picked over to remove debris
1/2 lb lamb, cubed
6 cups vegetable stock or 6 cups chicken broth
1 (28 ounce) can diced tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
3 garlic cloves, minced
2 teaspoons dried rosemary
1 teaspoon dried thyme
2 bay leaves
1/4 cup fresh parsley leaves, chopped
salt & fresh ground pepper

Steps:

  • In a slow cooker, combine all ingredients but the parsley, salt and black pepper.
  • Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • Just before serving, remove bay leaves, stir in parsley and season, to taste, with salt and black pepper.

CURRIED LAMB STEW



Curried Lamb Stew image

"This is without a doubt the yummiest stew I've ever tasted," informs Lorna Irving of Holberg, British Columbia. "My mom often made it for special occasions when I was growing up. It's been popular with our family for the past 40 years. You can make it ahead and reheat before serving."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

2 pounds lean lamb stew meat, cut into 3/4-inch cubes
4 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon each ground coriander, cumin and cinnamon
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1-1/4 cups water
1 cup unsweetened pineapple juice
1 medium tart apple, peeled and chopped
1/4 cup tomato sauce
1/2 cup sour cream
Hot cooked noodles or rice, optional

Steps:

  • In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender. Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir, 2 minutes. Sprinkle with flour; cook and stir, 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce., Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer until meat is tender, 1 hour. Remove from the heat. Stir in sour cream. If desired, serve with noodles or rice., Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 310 calories, Fat 12g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 533mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

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