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Lamb: Curried Lamb Stroganoff

Source of Recipe

AHA Quick and Easy Cookbook


Recipe Introduction

Curried Lamb Stroganoff

This well-seasoned stroganoff is served with a raisin studded brown rice mixture that cooks while you prepare the rest of the meal.

Serves 4

1-1/4 cups water
1 cup quick-cooking brown rice
1/4 cup raisins or currants

12 ounces lean ground lamb
1 medium Granny Smith or other variety cooking apple, peeled and chopped
1 small onion, chopped
3/4 cup low-sodium chicken broth
1 teaspoon bottled minced garlic
4 to 5 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/4 cup nonfat or low-fat sour cream or plain nonfat yogurt
1 tablespoon all-purpose flour

In a medium saucepan, bring water to a boil over high heat. Add rice and raisins. Reduce heat, cover, and simmer 10 minutes or until water is absorbed.

Meanwhile, in a large skillet over medium-high heat, cook lamb until brown, about 7 minutes. Place lamb in a colander. Rinse under hot water. Drain well. Wipe skillet with a paper towel. Return lamb to skillet. Add apple, onion, broth, curry powder, garlic, salt, cinnamon, and pepper. Bring to a boil over high heat. Reduce heat, cover, and simmer for 5 minutes.

In a small bowl, stir together sour cream and flour. Stir into meat mixture. Cook and stir over low heat until thickened and bubbly, about 2 minutes. Cook 1 minute more, stirring constantly. Serve with rice mixture.

One serving (3/4 cup lamb mixture and 1/2 cup rice) equals: Calories 372�Protein 23 g� Carbohydrate 53 g� Cholesterol 54 mg� Sodium 210 mg� Total fat 7 g (Saturated 2 g Polyunsaturated 1 g Monounsaturated 3 g)