Curried Lamb And Lentil Stew

• 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

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

oil, boneless lamb, onions, ginger, curry powder, vegetable broth, tomatoes, brown lentils, carrots, zucchini, frozen peas, salt

Taken from www.food.com/recipe/curried-lamb-and-lentil-stew-44494 (may not work)