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