Lamb Curry

By á-170456

Ingredients

• 1 tablespoon canola oil
• 1 tablespoon butter
• 2 pounds lamb stew meat cut 2" pieces
• 1 small onion chopped
• 2 garlic cloves finely chopped
• 2 teaspoons grated fresh ginger (or 1/2 tspn dried ginger)
• 2 tablespoons curry powder
• 1 can reduced sodium chicken broth - (14 1/2 oz)
• 1/4 cup whole milk yogurt
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons curry-flavor Pumpkorn (optional)

Details

Servings 4

Preparation

Step 1

Heat butter and oil in a large Dutch oven over medium heat. Brown lamb in batches; transfer to a plate. Discard all but 2 tablespoons fat.

Add onion to Dutch oven; cook until soft, about 5 minutes. Stir in garlic, ginger, and curry powder. Cook, stirring, 1 minute more.

Return lamb and accumulated juices to Dutch oven. Pour in broth. Bring to a boil over high heat; reduce heat to low and simmer until lamb is very tender, about 1 1/2 hours. Add salt and fresh pepper to taste.

Remove from heat. Stir in yogurt, and cilantro. Before serving garnish with Pumpkorn. (May be made through step 3 up to 3 days ahead.)

This recipe yields 4 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1 grams
Protein: 60 grams
Fat: 23 grams
Calories: 480