[CH] Lamb leftovers

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Ya'll know I love lamb as much as Doug hates it.  Had leftovers from Easter
leg 'o lamb and made the following recipe found at Epicurious.com.  It was
pretty with the bright green still-frozen peas put in to warm thru just at
the end, and I used maroon carrots.  Also easy as curries go and it was
really good with a few minor changes and some added Calvin's mythical powder
at the table.
Deb in Houston
---

Curried Lentil, Tomato and Lamb Stew

1 teaspoon vegetable oil
1 pound trimmed boneless lamb sirloin, cut into 1-inch pieces (I used the
leftover rare roasted leg of lamb parts I had)
1 1/2 cups chopped onion
2 garlic cloves, minced (I used 4 large ones)
1 teaspoon minced peeled ginger (I used around 2 Tablespoons)
1 tablespoon curry powder (I used a heaping Tbsp of extra hot curry called
"Volcano 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

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.

Serves 4.

Per serving: calories, 402; total fat, 9 g; saturated fat, 3 g; cholesterol,
59 mg.

Bon Appétit
March 1999

Cooking For Health

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