Curried-Lamb Fricassee

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 18%
  • Fat: 6.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 21.1g
  • Carbohydrate: 46.8g
  • Fiber: 6.6g
  • Cholesterol: 54mg
  • Iron: 4.1mg
  • Sodium: 464mg
  • Calcium: 57mg


  • 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


  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.
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