Indian Lamb Curry

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1 1/2 pounds lean boned leg of lamb
1 tablespoon olive oil
1 chopped onion
1 cup diced carrot
1/2 cup chopped celery
3 garlic cloves, minced
4 tablespoon curry powder (we LIKE curry~use your own judgment)
1 teaspoon ground cumin
1/2 teaspoon ground red pepper (we LIKE heat~use your own judgment)
2 cups chicken or beef broth
3/4 cup lentils or 1 can drained chickpeas or 1 pound peeled, diced potatoes
1 (28-ounce) can crushed tomatoes, undrained
3 Tbs tomato paste
1 bunch chopped collards or other sturdy greens (mustard, kale, swiss chard)
About a cup of PLAIN lowfat yogurt (enough to make it creamy and a little tangy tasting) or you can leave it out if you don't like it.
1 bunch chopped fresh cilantro

Preparation
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 through 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; simmer 10 minutes or until lamb is tender. Add yogurt. Remove from heat; stir in chopped cilantro. Garnish with cilantro sprigs, if desired.

The longer this cooks the yummier it is.