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Curry Lamb Stir Fry

 Curry 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 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


  • 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

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Curry Lamb Stir Fry (continued)

Directions (continued)

  • 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. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.