1 pound trimmed boneless lamb sirloin, cut into 1-inch pieces
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon minced peeled ginger
1 tablespoon curry powder
2 cups water
1 1/2 cups canned diced tomatoes in juice
1 cup dried green or brown lentils
3 carrots, peeled, thickly sliced
1 cup frozen green peas
Directions
Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; sauté until brown, about 5 minutes. Add onion, garlic and ginger; sauté 5 minutes. Add curry powder; stir 30 seconds. Add 2 cups water and next 3 ingredients; bring to boil. Reduce heat, cover and simmer until lamb and lentils are tender, stirring occasionally, about 1 hour.
Add peas to pot and simmer until heated through, about 5 minutes. Season with salt and pepper. Ladle into bowls.
