Curried-Lamb Fricassee

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

January 1998
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