Curry Lamb Stir Fry

Name: Curry Lamb Stir Fry
Prep time: 15 min
Total time: 15 min
Yield: 4 servings.
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

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.

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.

Nutrition 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.

Originally published as Curried Lamb Stir-Fry in The Taste of Home Cookbook 1st edition