Lentil and Lamb Stew Print Recipe

Lentil and Lamb Stew
Ready In 45 minutes
Yields 8
Filed In Meats, Soups and Stews

I was a private chef about 15 years ago for an amazing family in Naples, Florida.  The family was American, but loved east Indian cuisine so I would make this stew for them at least once a month.   I like to use the lamb loin because it has less fat and is more  tender when stewed.  As for the curry, you can always add a little bit more or less depending on your own taste.  This also freezes very well.  Chef Dave

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Nutrition Facts

  • Serving size 3/4 cup (175 mL)
  • Serves 8
  • Calories 310
    • Calories from Fat 0
  • Total Fat 17g
    • Total Saturated Fat 7g
    • Trans Fat 0g
  • Cholesterol 45mg
  • Sodium 510mg
  • Total Carbohydrate 24g
    • Dietary Fiber 6g
    • Sugars 5g
  • Protein 18g
  •   % Daily Value
  • Vitamin A 120%
  • Vitamin C 20%
  • Calcium 8%
  • Iron 15%
 
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