Special Diets

Curried Stir-Fried Lamb

• From: American Lamb Board

Ingredients

• 2 Tbs peanut oil, divided

• 2 cloves garlic, finely chopped

• 1 small onion, chopped

• 3/4 lb boneless lamb leg or shoulder, sliced into 1/8-inch strips

• 1 small red apple, unpeeled and diced

• 1/2 cup chopped green bell pepper

• 1/2 cup thinly sliced celery

• 1/4 cup water chestnuts, sliced

• 6 oz snow peas

• 1 tsp fresh gingerroot, finely chopped

• 1/4 cup chicken broth

• 1 Tbs light soy sauce

• 1 tsp cornstarch

• 1/4 tsp curry powder

• 2 cups cooked rice

Invite your guests to taste the exotic with this delightful dish.

Directions

• In wok or large skillet, heat 1 tablespoon oil over medium-hot heat; add garlic and sauté briefly. Add onions and lamb, stir-fry for about 2 to 3 minutes or until lamb is no longer pink. Remove from wok and keep warm. Add 1 tablespoon of oil to wok and heat over medium-high heat; add apples, bell pepper, celery, water chestnuts, snow peas, and ginger. Stir-fry until crisp tender. Return lamb mixture to wok and cook until the mixture is hot and well blended.
• In a small bowl, blend broth, soy sauce, cornstarch, and curry powder. Add to lamb mixture, stirring constantly until thickened and meat and vegetables are glazed. Serve over rice.