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Curried Lamb Stir-Fry

 Curried Lamb Stir-Fry
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.
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.

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Curried Lamb Stir-Fry (continued)

Nutritional Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.