Source:

Terri McK

Serves/Makes:4

Ingredients

• 2 lbs (.9 kg). boneless lamb, shoulder trimmed and cut into 1-inch cubes
• 1 tbsp (15 ml). all-purpose flour
• 1 tbsp (15 ml). vegetable oil
• 1 onion, minced
• 1 stalk celery,chopped
• 2 cloves garlic, crushed
• 1 carrot, diced
• 1 tsp (5 ml). minced gingerroot
• 4 tsp (20 ml). curry powder
• 1 tsp (5 ml). coriander seeds, crushed
• 1 14 oz (392 grm). can tomatoes, not drained, crushed
• 1/4 cup (60 ml) chicken stock or tomato juice
• 1 apple, seeded, and chopped
• salt and pepper
• hot cooked rice

Preparation

• In non-stick pan add oil and heat to high.
• Toss lamb in flour.
• Add lamb to heated pan.
• Brown each side, and pour off fat.
• Reduce heat and add onion, celery, carrot, garlic, and gingerroot.
• Cook 3 minutes and add curry and corriander seeds; cook another 2 minutes.
• Add tomatoes and chicken stock; bring to simmer.
• Reduce heat again to low and cover.
• Cook 10 minutes then add apple and cook another 15 to 20 minutes, stirring often.
• Season to taste.
• Serve over hot cooked rice.

Comments

This is a wonderful dish that is both light in flavour as well as calories.