Dinner
Curried Lamb, Lentil & Root Vegetable Stew
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.
Updated
Ingredients
- 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
- 2 garlic cloves, finely diced
- 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 large parsnips, peeled and cut into large chunks
Directions
- Heat a large non-stick pot over medium-high heat. Add canola oil.
- Sprinkle lamb with salt and pepper. Add to pot.
- Sauté until lamb is browned, about 5 – 10 minutes.
- Add onion, curry powder garlic and ginger. Saute 10 minutes longer. Stir in curry powder.
- Add tomatoes, chicken broth, lentils, carrots and parsnips. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, about 1 hour.
Nutritional Analysis
| Calories | 427 |
|---|---|
| Total Fat | 11.9 g |
| Saturated Fat | 2.2 g |
| Cholesterol | 90 mg |
| Sodium | 620 mg |
| Carbohydrates | 35.9 g |
| Fiber | 7.5 g |
| Sugar | 7.4 g |
| Protein | 38.1 g |
| Potassium | 1320 mg |
