Curried Lamb Stir Fry Recipes

CURRIED LAMB STIR-FRY

Curried Lamb Stir-Fry image

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.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Nutrition Facts :

CURRY LAMB STIR FRY

Curry Lamb Stir Fry image

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.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 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

Steps:

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 : Calories 250 calories, Fat 12g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 345mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

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