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Curried Lamb And Vegetable Medley

Diet.Chef's picture
Ingredients
  Lean boneless lamb 1 1⁄2 Pound, cut into 1-inch cubes
  Chopped onion 1⁄2 Cup (8 tbs)
  Vegetable oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Hot water 1 Cup (16 tbs)
  Minced gingerroot 1 Teaspoon
  Chicken flavored bouillon granules 1 Teaspoon
  Curry powder 1 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 2 Tablespoon
  Cornstarch 2 Teaspoon
  Broccoli flowerets 1 Cup (16 tbs)
  Sweet red pepper 1 , cut into julienne strips
  Yellow squash 1 Small, cut into 1/4-inch slices
Directions

Combine lamb, onion, oil, and garlic in a 3-quarr baking dish.
Cover with wax paper, and microwave HIGH for 6 to 7 minutes or untilmear is no longer pink, stirring every 2 minutes.
Drain and par dry with paper rowels.
Wipe pan drippings from dish with paper rowels.
Return mixture to dish.
Stir in 1 cup hot water and next 8 ingredients.
Cover and microwave at MEDIUM (50% power) for 30 to 35 minutes, stirring twice.
Combine 2 tablespoons water and cornsarch, stirring until smooth; stir into lamb mixure.
Microwave at HIGH, uncovered, 2 ro 3t minures or until thickened, srirring once broccoli, sweet red pepper, and squash.
Cover and microwave at HIGH for 5 to 7 minutes or until vegetables are crisp-render

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Curried
Ingredient: 
Vegetable

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