Curry Lamb Stir Fry Recipe
Curry Lamb Stir Fry Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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.
Originally published as Curried Lamb Stir-Fry in The Taste of Home Cookbook 2006, p148

Nutritional Facts

1 serving (calculated without rice): 250 calories, 12g fat (3g saturated fat), 47mg cholesterol, 345mg sodium, 19g carbohydrate (8g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.

  • 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
  1. In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside.
  2. 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.
  3. 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.
  4. 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.
Originally published as Curried Lamb Stir-Fry in The Taste of Home Cookbook 2006, p148

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