Main Dishes

Lamb Curry

(4 servings)

1 medium-size onion, diced
1 tablespoon vegetable oil
1½ pounds lean lamb, cubed
2 tablespoons all-purpose flour
1 or 2 teaspoon curry powder
¼ teaspoon ginger
1 medium-size apple, peeled and diced
1 cup beef-flavored bouillon
2 tablespoons raisins
1 tablespoon chutney
1 packet Sweet 'N Low® granulated sugar substitute
½ cup plain low-fat yogurt

In medium saucepan, sauté onion in vegetable oil. Dredge lamb cubes in flour. Add to saucepan and cook 3 to 4 minutes, or until lightly browned. Add curry powder and ginger. Stir and continue cooking 1 minute. Add apple, bouillon, raisins, and chutney. Cover and simmer gently 1½ hours, or until very tender. Add ¼ cup water if necessary. Stir in Sweet 'N Low and yogurt. Serve over hot cooked rice with assorted condiments, such as chopped raw vegetables and fruits (green pepper, cucumber, tomato, banana, or raisins).

Nutrients Per Serving

(1 cup): Calories: 348, Protein: 37 g, Carbohydrate: 19 g, Fat: 13 g, Sodium: 480 mg, Cholesterol: 112 mg.

Dietary Exchanges

: 1 Fruit, 5 Lean Meat