|1 teaspoon olive oil||1 pound lamb, cut into cubes|
|2 medium onions, chopped||1 pound dried lentils|
|4-6 carrots, chopped||2-4 stalks celery, chopped|
|1 large potato, chopped||2-4 tablespoons curry powder|
|1 pint sour cream|
Heat olive oil in large pot. Add the lamb and onion and sauté until lamb is browned. Add the remaining vegetables and enough water to cover all the ingredients.
Cook over medium heat for 45 minutes or until lentils are soft, adding more water if necessary. Stir in curry powder, sour cream, and salt and pepper. Cook for 15 more minutes, being careful not the boil.
This stew is excellent served over brown rice with pita bread on the side. Josh usually adds cayenne pepper to his.
It can also be made as a vegetarian dish by leaving out the lamb. We usually use low-fat sour cream to reduce calories.
As always, if you have a recipe you want to share, Email me!