Curried Lentil, Tomato and Lamb Stew

• 1 teaspoon vegetable oil
• 1 pound trimmed boneless lamb sirloin, cut into 1-inch pieces
• 1 1/2 cups chopped onion
• 2 garlic cloves, minced
• 1 teaspoon minced peeled ginger
• 1 tablespoon curry powder
• 2 cups water
• 1 1/2 cups canned diced tomatoes in juice
• 1 cup dried green or brown lentils
• 3 carrots, peeled, thickly sliced
• 1 cup frozen green peas

1. Heat oil in heavy large pot over medium-high heat.
2. Sprinkle lamb with salt and pepper.
3. Add to pot; saute until brown, about 5 minutes.
4. Add onion, garlic and ginger; saute 5 minutes.
5. Add curry powder; stir 30 seconds.
6. Add 2 cups water and next 3 ingredients; bring to boil.
7. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
8. Add peas to pot and simmer until heated through, about 5 minutes.
9. Season with salt and pepper.
10. Ladle into bowls.

vegetable oil, lamb sirloin, onion, garlic, peeled ginger, curry powder, water, tomatoes, carrots, frozen green peas

Taken from www.epicurious.com/recipes/food/views/curried-lentil-tomato-and-lamb-stew-101017 (may not work)