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Lamb Curry

Prep time 10 mins
Cook time 56 mins
Yield 4 servings (serving size: 1 3/4 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

  4. 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.

Oxmoor House Healthy Eating Collection