Directions:
- In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside.
- In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm.
- In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture.
- Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.19 Kcal (1399 kJ) | ||
| Calories from fat | 216.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.04g | 37% | |
|---|---|---|---|
| Cholesterol | 56.13mg | 19% | |
| Sodium | 378.63mg | 16% | |
| Potassium | 406.25mg | 9% | |
| Total Carbs | 12.54g | 4% | |
| Sugars | 5.73g | 23% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 16.47g | 33% | |
| Vitamin C | 20mg | 33% | |
| Iron | 1.9mg | 10% | |
| Calcium | 28.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 134.07 Kcal (561 kJ) | ||
| Calories from fat | 86.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.65g | 37% | |
|---|---|---|---|
| Cholesterol | 22.52mg | 19% | |
| Sodium | 151.9mg | 16% | |
| Potassium | 162.98mg | 9% | |
| Total Carbs | 5.03g | 4% | |
| Sugars | 2.3g | 23% | |
| Dietary Fiber | 1.17g | 12% | |
| Protein | 6.61g | 33% | |
| Vitamin C | 8mg | 33% | |
| Iron | 0.7mg | 10% | |
| Calcium | 11.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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