ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried-Lamb Fricassee

Yield 6 servings (serving size: 1 1/3 cups)

Ingredients

  • 2 teaspoons vegetable oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1 pound lamb stew meat
  • 2 cups diced onion
  • 3 cups cubed baking potato
  • 1 cup diagonally sliced carrot
  • 1 cup cubed green bell pepper
  • 1 cup cubed red bell pepper
  • 3/4 cup golden raisins
  • 2 tablespoons curry powder
  • 1 tablespoon grated peeled fresh ginger
  • 2 cups diced plum tomato
  • 3/4 cup beef broth

Nutrition Information

  • calories 313
  • caloriesfromfat 18 %
  • fat 6.1 g
  • satfat 1.6 g
  • monofat 2.1 g
  • polyfat 1.4 g
  • protein 21.1 g
  • carbohydrate 46.8 g
  • fiber 6.6 g
  • cholesterol 54 mg
  • iron 4.1 mg
  • sodium 464 mg
  • calcium 57 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium heat. Add 1 tablespoon curry powder and salt; sauté 10 seconds. Add lamb and onion, and cook 5 minutes over medium-high heat or until the lamb is browned. Add potato and next 6 ingredients (potato through ginger), and cook 2 minutes. Add tomato and broth; cover, reduce heat, and simmer 35 minutes or until vegetables are tender.