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.

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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 teaspoon curry powder
1/4 cup chicken broth
1 tablespoon soy sauce
3/4 pound boneless lamb, cut into 1/8-inch strips
1 small onion, chopped
2 tablespoons canola oil, divided
2 garlic cloves, minced
1 small red 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 small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside.
In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm.
In the same skillet, stir-fry the 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 with rice. Yield: 4 servings.

Nutritional Facts 1 serving (calculated without rice) equals 250 calories, 12 g fat (3 g saturated fat), 47 mg cholesterol, 345 mg sodium, 19 g carbohydrate, 4 g fiber, 18 g protein.

Originally published as Curried Lamb Stir-Fry in The Taste of Home Cookbook , p148