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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)

 

 

 


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