Classic Curried Lamb Recipe
Ingredients
1 tablespoon unsalted margarine
1 pound boneless lean lamb shoulder, cut into 3/4 inch cubes
1 medium size yellow onion, sliced thin
1/2 small stalk celery, sliced thin
1 clove garlic, minced
1/2 small carrot, peeled and shredded
1/4 cup unsweetened apple juice
1 tablespoon curry powder
1/2 teaspoon each ground cumin and coriander
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1 firm cooking apple, unpeeled, cored, and cut into 3/4 inch cubes
1 small zucchini sliced into 1 inch rounds
1/2 cup plain low fat yogurt
Directions
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.
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.
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