Curried Lamb Recipe
In a few words, Curried Lamb is described as heavenly, superb and outstanding. This Curried Lamb makes a compelling Side Dish for most party meals. You won't regret spending your time making Curried Lamb. What are you waiting for, try it now.
Ingredients
Vegetable cooking spray
1 teaspoon vegetable oil
1 cup sliced celery
1/2 cup chopped onion
3/4 pound lean boneless lamb, cut into 1/2-inch cubes
2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup water
1/4 cup skim milk
11/2 teaspoons cornstarch
2 cups hot cooked parboiled rice (cooked without salt or fat)
1 medium tomato, cut into wedges
Directions
Coat a large skillet with cooking spray; add oil, and place over medium-high heat until hot.
Add celery and onion; saute 3 minutes or until crisp-tender.
Remove vegetables from skillet; set aside.
Wipe skillet dry with a paper towel.
Coat skillet with cooking spray.
Add lamb, and cook, stirring frequently, 2 minutes or until browned.
Remove lamb, and drain on paper rowels; wipe skillet dry with a paper towel.
Coat skillet with cooking spray.
Return lamb to skillet.
Stir in reserved vegetable mixture, curry, salt, and cloves, cook over medium heat 1 minute.
Combine water, milk, and cornstarch in a small bowl; stir until well blended.
Gradually pour milk mixture into skillet, stirring well; bring to a boil.
Cook over high heat, stirring consrantly, 1 minute.
Reduce heat to low, and simmer 5 minutes.
Serve over hot cooked rice, and garnish with tomato wedges.
Add celery and onion; saute 3 minutes or until crisp-tender.
Remove vegetables from skillet; set aside.
Wipe skillet dry with a paper towel.
Coat skillet with cooking spray.
Add lamb, and cook, stirring frequently, 2 minutes or until browned.
Remove lamb, and drain on paper rowels; wipe skillet dry with a paper towel.
Coat skillet with cooking spray.
Return lamb to skillet.
Stir in reserved vegetable mixture, curry, salt, and cloves, cook over medium heat 1 minute.
Combine water, milk, and cornstarch in a small bowl; stir until well blended.
Gradually pour milk mixture into skillet, stirring well; bring to a boil.
Cook over high heat, stirring consrantly, 1 minute.
Reduce heat to low, and simmer 5 minutes.
Serve over hot cooked rice, and garnish with tomato wedges.
