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Low Fat Lamb Curry
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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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