Cook the Book: Curried Lamb & Lentil Stew

Curried Lamb & Lentil Stew

2 tablespoons olive oil
1 1/2 pounds lamb stew meat
2 large onions, chopped
2 large carrots, chopped
6 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon salt
1/2 teaspoon fresh pepper
2 tablespoons curry powder
1 cup red wine
3 cups beef stock
3 medium potatoes, peeled and chopped into 1/2-inch cubes
1 cup French lentils

Heat the olive oil in a large pot over medium-high heat.  Season the lamb with salt and pepper and cook until browned.  Add the onions, carrots, garlic, ginger, curry, salt and pepper and cook until the onions are translucent (about 10 minutes).  Add the red wine and beef stock.  Cover, reduce heat and simmer until the meat is nearly tender (about 1 hour).   Add the potatoes and lentils and more stock if needed and continue to simmer until the potatoes and lentils are cooked (about 25 minutes).  Serve over polenta.

Serves 4 to 6.