Curried Lamb

For a slightly sweet, tangy flavor that complements the unique taste of curry, stir-fry the meat and then simmer in juice and dried fruit.

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3.0 by 2 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 50 mins

Curried Lamb

Reviews (0)

3.0 by 2 people

Rate This!

Directions

  1. Spray a large cold saucepan or wok with nonstick spray coating. Preheat over medium heat. Brown half of the meat; remove from saucepan. Add remaining meat, onion, curry powder, and garlic to saucepan; cook until meat is brown and onion is tender. Return all meat to saucepan.
  2. Stir in water and apple juice. Add celery, mixed dried fruit bits, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 60 minutes or until lamb is tender.
  3. Stir cornstarch into 2 tablespoons water. Add to mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Serve over hot cooked rice. Makes 4 servings.
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Nutrition Facts (Curried Lamb)

  • Per serving:
  • 307 kcal ,
  • 5 g fat
  • 66 mg chol. ,
  • 336 mg sodium ,
  • 42 g carb. ,
  • 22 g pro.
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Reviews (1)

2 Ratings
372 Days Ago
3.0
I had a 5-lb. lamb roast so multiplied ingredients by 5. It turned out really soupy.

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