Lamb Curry
Lamb Curry
Preparation time: 15 minutes
Microwaving time: 35 to 37 minutes
Standing time: 5 minutes
Diced apple adds a fruity, mellow-sweet accent to this meaty curry. Serve curry over hot cooked rice or steaming, crunchy strands of spaghetti squash.
1 1/4 pounds lean boneless lamb
1 tablespoon each salad oil and curry powder
1/4 teaspoon each ground ginger and sugar
1 medium-size onion, finely chopped
1 clove garlic, minced or pressed
1 medium-size Red Delicious apple, cored and diced
1 can (14 1/2 oz.) tomatoes
Hot cooked rice or spaghetti squash
Plain yogurt
Fresh cilantro (coriander) leaves
Trim and discard fat from lamb; then cut lamb into 3/4-inch cubes and set aside.
In a 2 1/2- to 3-quart microwave-safe casserole, stir together oil, curry powder, ginger, sugar, onion, and garlic. Cover and microwave on HIGH (100%) for 3 minutes, stirring after 2 minutes. Add lamb, cover, and microwave on HIGH (100%) for 4 minutes, stirring after 2 minutes. Stir in apple; then stir in tomatoes (break up with a spoon) and their liquid. Cover and microwave on HIGH (100%) for 8 minutes, stirring every 4 minutes. Then reduce power to MEDIUM (50%) and microwave, covered, for 20 to 22 minutes or until lamb is tender to bite; stir every 5 minutes. Let stand, covered, for 5 minutes.
To serve, spoon rice onto individual plates; then spoon curry over rice. Pass yogurt and cilantro at the table to add to individual servings. Makes 4 servings.
Per serving: 235 calories, 24 g protein, 12 g carbohydrates, 10 g total fat, 74 mg cholesterol, 243 mg sodium
