Indian curried lamb with vegetables
6
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. 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
12 oz
Fresh ginger
1 Tbsp, minced
Jarred minced garlic
1 Tbsp
Sherry wine (dry)
2 Tbsp, divided
Less 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
Carrots
1 cup(s), thinly sliced
Uncooked turnip
½ cup(s), cubed, peeled and thinly sliced
Water
¼ cup(s)
Plain low fat Greek yogurt
½ cup(s)
Cilantro
¼ cup(s), or parsley, minced