Curried Lamb And Lentil Stew - cooking recipe

Ingredients

2 teaspoons oil
1 lb trimmed boneless lamb, cut into 1 inch pieces
1 1/2 cups chopped onions
3 -4 cloves garlic, minced
1 1/2 teaspoons minced peeled ginger
2 tablespoons curry powder
2 cups vegetable broth
1 1/2 cups diced tomatoes with juice
1 cup dried brown lentils
3 carrots, peeled and sliced thick
2 zucchini, cut into chunks
1 cup frozen peas
salt and pepper

Preparation

Sprinkle lamb with salt and pepper.
In a big pot, over medium-high heat, saute lamb in oil for about 5 minutes or until lamb is browned.
Add onion, garlic, and ginger; saute 5 more minutes.
Add curry powder and stir for 30 seconds.
Add vegetable broth, tomatoes with juice, lentils, carrots, and zucchini; bring to a boil.
Reduce heat; cover and simmer for 1 hour or until lamb and lentils are tender, stirring occasionally.
Add peas and simmer about 5 minutes or until heated well.
Season wtih salt and pepper to taste.
Serve in soup bowls.