Yield: 1 Servings
|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|
|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