Lamb Curry with Apples
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 372.9
- Total Fat: 10.8 g
- Cholesterol: 99.9 mg
- Sodium: 646.5 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 3.0 g
- Protein: 34.0 g
View full nutritional breakdown of Lamb Curry with Apples calories by ingredient
Introduction
Talk about delicious. This is a quick, nutritious and impressive dinner. Serve this dish with a green salad, some fresh fruit, or "Meringue Pears" recipe from my cookbook, "Fit"full Desserts. Add cups of steaming tea and you have a wonderful meal! Talk about delicious. This is a quick, nutritious and impressive dinner. Serve this dish with a green salad, some fresh fruit, or "Meringue Pears" recipe from my cookbook, "Fit"full Desserts. Add cups of steaming tea and you have a wonderful meal!Number of Servings: 6
Ingredients
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1/4 cup butter or margarine (0 transfat is best; but I used lite "I Can't Believe It's Not Butter that I had on hand)
1/2 cup chopped onion (white, green, or red)
1/4 cup chopped green pepper (OR use green, red and/or yellow frozen peppers)
1/4 cup chopped celery
1 apple, pared and thinly sliced
1/4 to 1/2 teaspoon salt
1/4 cup flour
2 cups chicken broth (boxed, homemade or 2 chicken bouillon cubes in 2 cups boiling water)
2 cups cubed COOKED lamb
3 cups hot COOKED brown rice
1/4 to 1/2 cup chopped peanuts, hard-cooked eggs OR chutney to sprinkle on top
Directions
4 to 6 servings. Done all on the stovetop.
Melt butter or margarine in large saucepan.
Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender.
Stir in curry powder, salt and flour.
Cook over low heat, stirring until mixture is hot.
Remove from heat.
Stir in broth GRADUALLY. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in COOKED meat; heat through, stirring occasionally, about 10 minutes. Serve over brown rice. Pass peanuts, hard-cooked eggs OR chutney to sprinkle on top.
Number of Servings: 6
Recipe submitted by SparkPeople user DGARROD.
Melt butter or margarine in large saucepan.
Add onion, green pepper, celery and apple slices; cook and stir gently until onion is tender.
Stir in curry powder, salt and flour.
Cook over low heat, stirring until mixture is hot.
Remove from heat.
Stir in broth GRADUALLY. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in COOKED meat; heat through, stirring occasionally, about 10 minutes. Serve over brown rice. Pass peanuts, hard-cooked eggs OR chutney to sprinkle on top.
Number of Servings: 6
Recipe submitted by SparkPeople user DGARROD.