Wednesday, February 25, 2009

Curried Beef and Lentil Stew

CURRIED BEEF AND LENTIL STEW


It's been a while. Things have been so hectic around the house and work has been keeping me busy. Weight Watchers is going great! I'm sooo close to goal! YAY!

Anyway, on to the recipe. This is another Cooking Light recipe. This was a great weeknight dinner. The flavor was great and it was super easy to put together.


CURRIED LAMB AND LENTIL STEW
(Adapted from Cooking Light)

INGREDIENTS:
1 1/2 pounds lean boned leg of lamb (I used beef stew meat)
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups low-salt chicken broth
3/4 cup lentils
1 (28-ounce) can crushed tomatoes, undrained
3 1/2 cups chopped collards or spinach (1/4 pound) (I omitted)
1/2 cup diced carrot
2 tablespoons chopped fresh cilantro
Cilantro sprigs (optional)

DIRECTIONS:
Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.

Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; sauté 2 minutes. Add lamb; sauté 5 minutes or until browned. Add curry, cumin, and pepper; stir well to coat. Add broth, lentils, and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Add greens and carrot; simmer 10 minutes or until lamb is tender. Remove from heat; stir in chopped cilantro. Garnish with cilantro sprigs, if desired.

Note: The purchase weight of lamb is 1 1/3 to 1 1/2 pounds to equal 1 pound, trimmed.

Nutritional Information:
Calories: 309 (26% from fat), Fat: 8.8g (sat 2.2g,mono 3.9g,poly 0.9g), Protein: 33.7g, Carbohydrate: 25g, Fiber: 5.7g, Cholesterol: 73mg, Iron: 6.9mg, Sodium: 311mg, Calcium:
115mg

**NUTRITIONAL INFO IS FOR THE ORIGINAL RECIPE AND DOES NOT INCLUDE MY CHANGES**

1 comment:

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