Lamb Curry

Oxmoor House
4 servings (serving size: 1 3/4 cups)


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1 pound lean boned leg of lamb
Cooking spray
3 cups Vidalia or other sweet onion (about 1 large)
1 (2-inch) piece fresh ginger
1 (14 1/2-ounce) can fat-free beef broth
1 tablespoon curry powder
1/2 teaspoon salt
6 small red potatoes, quartered (about 1 pound)
2 cups frozen green peas


Prep: 10 Minutes
Cook: 56 Minutes

Trim fat from lamb; cut lamb into 1 1/2-inch pieces.

Coat lamb with cooking spray. Cook lamb in a large nonstick skillet over medium-high heat 4 to 5 minutes or until browned, stirring occasionally. Remove lamb from skillet; set aside.

Add onion and ginger to food processor bowl; process until minced.

Coat onion mixture with cooking spray. Cook in skillet over medium-high heat 3 minutes or until lightly browned. Add lamb, broth, curry powder, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add potato; cover and cook 20 minutes. Add peas; cook 3 additional minutes.

Created date

January 2010

Nutritional Information

Calories 344
Fat 6.4 g
Satfat 2.2 g
Protein 32.0 g
Carbohydrate 40.4 g
Fiber 7.8 g
Cholesterol 73 mg
Iron 5.6 mg
Sodium 815 mg
Calcium 69 mg