2 pounds lean boneless lamb, cut into 2-inch pieces
1/2 teaspoon salt
Vegetable cooking spray
1 medium onion, chopped (1 cup)
1 (1-inch) piece fresh ginger, peeled and minced
2 garlic cloves, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/8 teaspoon ground cloves
2 bay leaves
1 (1-inch) cinnamon stick
2 cups fat-free reduced-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup plain nonfat yogurt
1 tablespoon garam masala
8 fresh mint leaves, chopped
How to Make It
Sprinkle lamb pieces with salt.
Cook lamb, in batches, in a Dutch oven coated with cooking spray over medium-high heat, stirring often, 5 minutes or until lamb is lightly browned. Remove and set aside.
Sauté onion and ginger in a Dutch oven coated with cooking spray over medium-high heat 1 to 2 minutes. Add garlic; cook 1 minute. Stir in coriander and next 4 ingredients. Add cooked lamb, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender. Remove from heat; add yogurt and garam masala, stirring until blended. Sprinkle with mint.
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