Instructions: Heat oil in heavy large pot over medium-high heat. Sprinkle lamb with salt and pepper. Add to pot; saute until brown, about 5 minutes. Add onion, garlic and ginger; saute 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.

This recipe yields 4 servings.

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