Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1¾ tablespoon | Vegetable oil |
| 1 pounds | Lamb leg steaks; trimmed and diced |
| ¾ \N | Onion; finely chopped |
| 2 \N | Cloves garlic; minced |
| 1¾ tablespoon | Fresh ginger; grated |
| 1¾ tablespoon | Mild curry paste |
| 10 ounces | Can cream of chicken soup |
| ⅓ cup | Water |
| 2 \N | Green apples; cored and diced |
| 2¾ tablespoon | Cilantro leaves; chopped |
Prep: 10 min, Cook: 30 min.
Heat oil in a heavy nonstick skillet over medium high heat. Stir fry lamb, in batches if necessary, until well browned. Remove from skillet and set aside. Add next 4 ingredients to skillet and cook 2-3 minutes or until fragrant. Stir in soup and water and bring to a boil. Return meat to skillet. Reduce heat to low and simmer gently 20 minutes or until tender.
Stir in apples and simmer 5 minutes. Serve sprinkled with cilantro leaves.
Per serving: calories 248, fat 9.5g, 35% calories from fat, cholesterol 79mg, protein 25.8g, carbohydrates 14.5g, fiber 1.6g, sodium 380mg.
Posted to recipelu-digest Volume 01 Number 620 by molony <molony@...> on Jan 28, 1998