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Ingredients Jump to Instructions ↓

  1. 1 teaspoon cornstarch

  2. 1/4 cup chicken broth

  3. 1 tablespoon soy sauce

  4. 1/4 teaspoon curry powder

  5. 12 ounces boneless lamb, cut into 1/8-inch strips

  6. 1 small onion, chopped

  7. 2 garlic cloves, minced

  8. 2 tablespoons vegetable oil, divided

  9. 1 small apple, chopped

  10. 1/2 cup chopped green pepper

  11. 1/2 cup sliced celery

  12. 1 can (8 ounces) sliced water chestnuts, drained

  13. 6 ounces fresh or frozen snow peas

  14. 1/4 teaspoon ground ginger

  15. Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Curried Lamb Stir-Fry Recipe photo by Taste of Home In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.

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