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  Instant chicken broth 2 Teaspoon (2 Envelopes)
  Boiling water 1 1⁄2 Cup (24 tbs)
  Onion 1 Medium, chopped
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Apple 1 , pared, cored and sliced
  Curry powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cooked lean lamb leg 3 Cup (48 tbs), cubed
  Cornstarch 1 Tablespoon
  Water 1⁄2 Cup (8 tbs)

1. Combine instant chicken broth and boiling water in a large saucepan. Heat to boiling; lower heat. Simmer the onion, green pepper, celery and apple in the chicken broth 5 minutes, or just until tender. Add curry powder, salt and lamb. Simmer 5 minutes to blend flavors.
2. Combine cornstarch and water to a smooth paste; stir into simmering curry. Cook, stirring until sauce thickens and bubbles 3 minutes.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
5 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1826 Calories from Fat 637

% Daily Value*

Total Fat 71 g108.8%

Saturated Fat 24.2 g120.9%

Trans Fat 0 g

Cholesterol 676.8 mg225.6%

Sodium 1660.7 mg69.2%

Total Carbohydrates 71 g23.8%

Dietary Fiber 12.7 g50.7%

Sugars 28.6 g

Protein 217 g433.4%

Vitamin A 18% Vitamin C 137.2%

Calcium 22.4% Iron 67%

*Based on a 2000 Calorie diet

Low Calorie Lamb Curry Recipe