|Serving Size: 1 cup||Servings Per Recipe: 4|
|Amount Per Serving|
|Calories||350||Total Fat||13 g|
|Cholesterol||112 mg||Sodium||480 mg|
|Total Carbs||19 g||Protein||37 g|
In medium saucepan, saut 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 1 1/2 hours, or until very tender. Add 1/4 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).