Low Calorie Lamb Curry
|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|
|Cooked lean lamb leg||3 Cup (48 tbs), cubed|
|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.