Photo of Indian curried lamb with vegetables by WW

Indian curried lamb with vegetables

5
PersonalPoints™ per serving
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. In the winter, when fresh tomatoes tend to be mealy, you may want to consider using grape tomatoes, which have the best flavor and texture at that time of year. Be sure to use a high-quality curry powder for best results in this colorful dish.

Ingredients

Uncooked lean and trimmed lamb leg(s)

12 oz

Ginger root

1 Tbsp, minced

Minced garlic

1 Tbsp

Dry sherry

2 Tbsp, divided

Low sodium soy sauce

2 tsp

Cornstarch

1½ tsp

Table salt

1 tsp, divided

Peanut oil

2 Tbsp, or vegetable oil, divided

Reduced-sodium chicken broth

¼ cup(s)

Curry powder

1 Tbsp

Grape tomatoes

1 cup(s), or cherry tomatoes, halved

Uncooked carrot(s)

1 cup(s), thinly sliced

Uncooked turnip(s)

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. Yields 1 cup per serving.