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Curried Lamb And Vegetable Medley Recipe
|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|
|Broccoli flowerets||1 Cup (16 tbs)|
|Sweet red pepper||1 , cut into julienne strips|
|Yellow squash||1 Small, cut into 1/4-inch slices|
Serving size: Complete recipe
Calories 1836 Calories from Fat 1015
% Daily Value*
Total Fat 114 g175.4%
Saturated Fat 35.3 g176.6%
Trans Fat 0 g
Cholesterol 408.3 mg
Sodium 346.5 mg14.4%
Total Carbohydrates 54 g17.9%
Dietary Fiber 12.2 g49%
Sugars 19.5 g
Protein 147 g294.5%
Vitamin A 124.2% Vitamin C 398.2%
Calcium 18.3% Iron 56.1%
*Based on a 2000 Calorie diet
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