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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 pounds lean boneless lamb, cut into 2-inch pieces |
1/2 teaspoon salt |
vegetable cooking spray |
1 medium onion, chopped (1 cup) |
1 (1-inch) piece fresh ginger, peeled and minced |
2 garlic cloves, minced |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1/8 teaspoon ground cloves |
2 bay leaves |
1 (1-inch) cinnamon stick |
2 cups fat-free reduced-sodium chicken broth |
1 (14.5-ounce) can diced tomatoes, undrained |
1/2 cup plain nonfat yogurt |
1 tablespoon garam masala |
8 fresh mint leaves, chopped |
Directions:
1. Sprinkle lamb pieces with salt.
2. Cook lamb, in batches, in a Dutch oven coated with cooking spray over medium-high heat, stirring often, 5 minutes or until lamb is lightly browned. Remove and set aside.
3. Sauté onion and ginger in a Dutch oven coated with cooking spray over medium-high heat 1 to 2 minutes. Add garlic; cook 1 minute. Stir in coriander and next 4 ingredients. Add cooked lamb, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender. Remove from heat; add yogurt and garam masala, stirring until blended. Sprinkle with mint.
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