Gluten-Free Lamb-and-Lentil Stew

Ingredients

• 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)

Preparation

• 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 fresh Cilantro.

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