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Classic Curried Lamb

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  Unsalted margarine 1 Tablespoon
  Boneless lamb shoulder 1 Pound, cut into 3/4 inch cubes
  Yellow onion 1 Medium, sliced thin
  Stalk celery 1⁄2 Small, sliced thin
  Garlic 1 Clove (5 gm), minced
  Carrot 1⁄2 Small, peeled and shredded
  Unsweetened apple juice 1⁄4 Cup (4 tbs)
  Curry powder 1 Tablespoon
  Ground cumin 1⁄2 Teaspoon
  Coriander 1⁄2 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Cayenne pepper 1⁄8 Teaspoon
  Cooking apple 1 , unpeeled, cored, and cut into 3/4 inch cubes (Firm Ones)
  Zucchini 1 Small, sliced into 1 inch rounds
  Low fat plain yogurt 1⁄2 Cup (8 tbs)

Melt the margarine in a heavy 12 inch skillet over moderately high heat.
Add the lamb and brown well on all sides, about 5 minutes.
Using a slotted spoon, transfer the lamb to paper towels to drain.
Add the onion, celery, and garlic to the skillet, reduce the heat to moderate and cook, uncovered, until soft about 5 minutes.
Return the lamb to the skillet and add the carrot, apple juice, curry powder, cumin, coriander, cardamom, and cayenne pepper.
Cover and simmer over low heat for 30 minutes or until the lamb is tender.
Add the apple and zucchini, cover, and simmer until crisp tender about 5 minutes longer.
Blend in the yogurt and heat through; do not boil or the yogurt will curdle.

Recipe Summary

Main Dish

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Classic Curried Lamb Recipe