Curried Lamb, Lentil & Root Vegetable Stew

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.

Servings
4-6 people
  • 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 (1)
    • 2 garlic cloves, finely diced (2)
    • 1 Tbsp curry powder (15 mL)
    • 2 tsp finely chopped fresh ginger (10 mL)
    • 1 - 19 oz cans tomatoes, chopped (1 (540 mL) can)
    • 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)
  • Directions
    1. Heat a large non-stick pot over medium-high heat. Add canola oil.
    2. Sprinkle lamb with salt and pepper. Add to pot.
    3. Sauté until lamb is browned, about 5 – 10 minutes.
    4. Add onion, curry powder garlic and ginger. Saute 10 minutes longer. Stir in curry powder.
    5. Add tomatoes, chicken broth, lentils, carrots and parsnips. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, about 1 hour.