Curried Lamb Stew Recipe

Curried Lamb Stew Recipe

12 servings

Ingredients:

3 pounds boneless leg of lamb, fat trimmed, cubed

1 1/4 cups low-fat plain yogurt

1/4 teaspoon crushed red pepper

2 cups chopped onions

1 tablespoon each: minced gingerroot, garlic

1 teaspoon each: crushed coriander seeds, cumin seeds, ground turmeric

1/2 teaspoon each: lightly crushed cardamom seeds, pepper

1-2 tablespoons margarine or butter

1 cup reduced-sodium fat-free chicken broth

Salt and pepper, to taste

Turmeric Rice

Condiments, raisins, toasted slivered almonds, chopped onion and cucumber, finely chopped cilantro or parsley

Method:

Combine lamb, yogurt, and red pepper in bowl, refrigerate several hours or overnight, stirring occasionally.

Saute onions, gingerroot, garlic and spices in margarine in Dutch oven until onions are tender, 5 to 8 minutes. Stir in lamb mixture and chicken broth, heat to boiling. Reduce heat and simmer, covered, until lamb is tender, about 1 hour. Season to taste with salt and pepper. Serve over Turmeric Rice with assorted condiments.

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