Curried Lamb
Recipe from Better Homes and Gardens

For a slightly sweet, tangy flavor that complements the unique taste of curry, stir-fry the meat and then simmer in juice and dried fruit.


Curried Lamb

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Servings: Makes 4 servings.
Prep Time: 25 mins
Total Time: 1 hr 15 mins
Related Categories: Lamb Curry, Low Calorie, Low Fat
 
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Ingredients
  •  
    Nonstick spray coating
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  • 1  pound
    boneless lean lamb, cut into 1-inch pieces
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  • 3/4  cup
    chopped onion
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  • 2 to 3  teaspoons
    curry powder
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  • 1 
    clove garlic, minced
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  • 1  cup
    water
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  • 1/2  cup
    apple juice or dry red wine
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  • 3/4  cup
    chopped celery
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  • 1/4  cup
    mixed dried fruit bits or raisins or chopped dried apricots
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  • 1/2  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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  • 4  teaspoons
    cornstarch
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  • 2  cups
    hot cooked rice
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Directions
1.
Spray a large cold saucepan or wok with nonstick spray coating. Preheat over medium heat. Brown half of the meat; remove from saucepan. Add remaining meat, onion, curry powder, and garlic to saucepan; cook until meat is brown and onion is tender. Return all meat to saucepan.
2.
Stir in water and apple juice. Add celery, mixed dried fruit bits, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until lamb is tender.
3.
Stir cornstarch into 2 tablespoons water. Add to mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Serve over hot cooked rice. Makes 4 servings.
Nutrition information
Calories 307, Total Fat 5 g, Cholesterol 66 mg, Sodium 336 mg, Carbohydrate 42 g, Protein 22 g. Percent Daily Values are based on a 2,000 calorie diet
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