I made this tonight using leftover roasted leg of lamb. It came out well and who doesn't like lentils? I used less lamb than they called for and juste pulled the lamb into smaller pieces.

Curried Lamb-and-Lentil Stew
Serve this delicious stew over a bed of rice for a real Indian treat.

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 (about 1/4 pound)
1/2 cup diced carrot
2 tablespoons chopped fresh cilantro
Cilantro sprigs (optional)

INSTRUCTIONS
Estimated Total Time: 1 hour, 10 minutes
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 cilantro sprigs, if desired.

YIELD: 6 servings (serving size: 1-1/4 cups stew).

NUTRITIONAL INFO
calories: 309 carbohydrates: 25 g cholesterol: 73 mg fat: 8.8 g sodium: 311 mg protein: 33.7 g calcium: 115 mg iron: 6.9 mg fiber: 5.7 g