Indian curried lamb with vegetables
3
Points®
Total time: 27 min • Prep: 22 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
This simple stir-fry is an easy one-dish meal that goes from stovetop to table quickly, making it ideal for busy weeknights. Turnips have a mild cabbage-rutabaga flavor that is wonderful with lamb and curry. You can substitute the turnips with parsnips or additional carrots. To make sure the carrots and turnips cook in time, cut them into scant 1/4-inch-thick slices.
Ingredients
Uncooked lean and trimmed lamb leg
12 oz
Ginger root
1 tbsp(s), minced
Minced garlic
1 tbsp(s)
Dry sherry
2 tbsp(s), divided
Low sodium soy sauce
2 tsp(s)
Cornstarch
1½ tsp(s)
Table salt
1 tsp(s), divided
Peanut oil
2 tbsp(s), or vegetable oil, divided
Fat-free reduced sodium chicken broth
¼ cup(s)
Curry powder
1 tbsp(s)
Grape tomatoes
1 cup(s), or cherry tomatoes, halved
Carrots
1 cup(s), thinly sliced
Uncooked turnips
½ cup(s), peeled and thinly sliced
Water
¼ cup(s)
Plain lowfat Greek yogurt
½ cup(s)
Cilantro
¼ cup(s), or parsley, minced
Instructions
1
Cut lamb into 1/4-inch thick bite-sized slices. In a medium bowl, combine lamb, ginger, garlic, 1 Tbsp of sherry, soy sauce, cornstarch, 1/2 tsp of salt, and combine until cornstarch is no longer visible. Stir in 1 teaspoon of oil. In a small bowl, combine broth and remaining 1 Tbsp sherry.
2
Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add lamb and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting lamb begin to sear. Sprinkle on curry powder and stir-fry 30 seconds or until lamb is lightly browned but not cooked through and curry is fragrant. Transfer lamb back to bowl.
3
Swirl in remaining 2 teaspoons oil into unwashed wok, add tomatoes, carrots, turnips, sprinkle on remaining 1/2 teaspoon salt, and stir-fry 30 seconds or until just combined. Swirl broth mixture into wok, cover, and cook 1 minute. Uncover, return lamb and any juices that have accumulated back to wok. Swirl in water and stir-fry 1 to 2 minutes or until lamb is just cooked through and vegetables are tender-crisp. Remove from heat and stir in yogurt and parsley.
4
Yields 1 cup per serving.
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