Indian curried lamb with vegetables
Uncooked lean and trimmed lamb leg(s)
1 Tbsp, minced
2 Tbsp, divided
Low sodium soy sauce
1 tsp, divided
2 Tbsp, or vegetable oil, divided
Reduced-sodium chicken broth
1 cup(s), or cherry tomatoes, halved
1 cup(s), thinly sliced
½ cup(s), peeled and thinly sliced
Plain lowfat Greek yogurt
¼ cup(s), or parsley, minced
- 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.
- 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.
- 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.