Curried Lamb Stir-Fry Recipe

Curried Lamb Stir-Fry Recipe photo by Taste of Home

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Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.

This recipe is:

Quick

Diabetic Friendly

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Curried Lamb Stir-Fry Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1 teaspoon cornstarch
1/4 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon curry powder
12 ounces boneless lamb, cut into 1/8-inch strips
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil, divided
1 small apple, chopped
1/2 cup chopped green pepper
1/2 cup sliced celery
1 can (8 ounces) sliced water chestnuts, drained
6 ounces fresh or frozen snow peas
1/4 teaspoon ground ginger
Hot cooked rice

Directions

In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.

Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium broth and reduced-sodium soy sauce; calculated without rice) equals 264 calories, 12 g fat (0 saturated fat), 55 mg cholesterol, 198 mg sodium, 19 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 2 meat, 1 starch, 1 vegetable, 1/2 fat.

Originally published as Curried Lamb Stir-Fry in Quick Cooking March/April 1999, p47