Curried Lamb, Lentil & Root Vegetable Stew

- 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. 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.

Nutritional Analysis