Curried Lamb-And-Lentil Stew

• 1 1/2 pounds lean boned leg of lamb
• 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)
• 1/2 cup diced carrot
• 2 tablespoons chopped fresh cilantro
• Cilantro sprigs (optional)

1. Trim fat from lamb, and cut into 1-inch cubes. Set lamb aside.
2. Heat oil in a Dutch oven over medium heat until hot. Add onion, celery, and garlic; saute 2 minutes. Add lamb; saute 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.
3. Note: The purchase weight of lamb is 1 1/3 to 1 1/2 pounds to equal 1 pound, trimmed.

lean, olive oil, onion, celery, garlic, curry powder, ground cumin, ground red pepper, lowsalt, lentils, tomatoes, carrot, fresh cilantro, cilantro

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