Curried Lamb and Lentil Stew
Warm, hearty, and packed with bold flavors, this Curried Lamb and Lentil Stew is the ultimate comfort food that will transport your taste buds to a world of aromatic spices. Tender chunks of lamb shoulder are slow-simmered with protein-rich red lentils, fragrant curry powder, and a medley of spices, creating a rich and creamy base enhanced by coconut milk. Fresh ginger and garlic provide a zesty kick, while baby spinach and a garnish of fresh cilantro add a vibrant touch. This one-pot wonder is perfect for cozy dinners or meal prepping, with a savory depth that’s further brightened by a squeeze of fresh lemon juice. Ready in just under two hours, this stew satisfies cravings for something hearty, wholesome, and irresistibly flavorful.
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Recipe Information
Ingredients
- 600 grams boneless lamb shoulder, cubed
- 1 large yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 2 tablespoons tomato paste
- 400 grams diced tomatoes (canned)
- 200 grams red lentils, rinsed
- 750 milliliters chicken or lamb stock
- 400 milliliters coconut milk
- 2 tablespoons olive oil
- 100 grams baby spinach leaves
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lemon wedges (for serving)
Instructions
Heat olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the cubed lamb with salt and black pepper, then brown it in batches. Transfer the browned lamb to a plate and set aside.
In the same pot, reduce heat to medium and add the chopped onion. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Stir in the curry powder, ground cumin, paprika, and ground coriander, cooking for 1-2 minutes to toast the spices.
Add the tomato paste and cook for another minute, stirring to combine.
Return the browned lamb to the pot, then stir in the diced tomatoes, red lentils, and chicken or lamb stock.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes, stirring occasionally, until the lamb is tender and the lentils are soft.
Stir in the coconut milk and continue cooking uncovered for an additional 15-20 minutes, allowing the flavors to meld and the stew to thicken.
Just before serving, stir in the baby spinach leaves until wilted.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the curried lamb and lentil stew hot, garnished with fresh cilantro and accompanied by lemon wedges for a bright finish.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 10500 mg | 457% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 60.3 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 464 mg | 36% | |
| Iron | 33.8 mg | 188% | |
| Potassium | 4951 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
