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Curried Lamb Stew Recipe

Curried Lamb Stew Recipe

12 servings



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


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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