Curried Lamb Recipe

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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.

Ingredients

Nonstick spray coating
1 pound boneless lean lamb, cut into 1-inch pieces
3/4 cup chopped onion
2 to 3 teaspoons curry powder
1 clove garlic, minced
1 cup water
1/2 cup apple juice or dry red wine
3/4 cup chopped celery
1/4 cup mixed dried fruit bits or raisins or chopped dried apricots
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
2 cups hot cooked rice

Directions

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.
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.
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 Facts