A hearty stew made with the earthy flavours of lentil and lamb. Root vegetables, carrots and parnips and curry powder add a pungent and mouth-watering affect as it is simmers over low heat. Pair with warm crusty bread for a complete meal.
A hearty stew made with the earthy flavours of lentil and lamb. Root vegetables, carrots and parnips and curry powder add a pungent and mouth-watering affect as it is simmers over low heat. Pair with warm crusty bread for a complete meal.
1 1/2 lbs boneless lamb, cut into 1 inch (2.5 cm) pieces (750 g)
3 Tbsp canola oil (45 mL)
1 large onion, diced (1)
2 garlic cloves, finely diced (2)
1 Tbsp curry powder (15 mL)
2 tsp finely chopped fresh ginger (10 mL)
1 -(19 oz) can tomatoes, chopped (540 mL)
2 cups chicken broth (500 mL)
1 cup dried green or brown lentils (250 mL)
3 large carrots, peeled and cut into large chunks (3)
3 large parsnips, peeled and cut into large chunks (3)
1 1/2 lbs boneless lamb, cut into 1 inch (2.5 cm) pieces (750 g)
3 Tbsp canola oil (45 mL)
1 large onion, diced (1)
2 garlic cloves, finely diced (2)
1 Tbsp curry powder (15 mL)
2 tsp finely chopped fresh ginger (10 mL)
1 -(19 oz) can tomatoes, chopped (540 mL)
2 cups chicken broth (500 mL)
1 cup dried green or brown lentils (250 mL)
3 large carrots, peeled and cut into large chunks (3)
3 large parsnips, peeled and cut into large chunks (3)
