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Prep Time: 10 Minutes Cook Time: 56 Minutes |
Ready In: 66 Minutes Servings: 4 |
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Ingredients:
1 pound lean boned leg of lamb |
cooking spray |
3 cups vidalia or other sweet onion (about 1 large) |
1 (2-inch) piece fresh ginger |
1 (14 1/2-ounce) can fat-free beef broth |
1 tablespoon curry powder |
1/2 teaspoon salt |
6 small red potatoes, quartered (about 1 pound) |
2 cups frozen green peas |
Directions:
1. Trim fat from lamb; cut lamb into 1 1/2-inch pieces.
2. Coat lamb with cooking spray. Cook lamb in a large nonstick skillet over medium-high heat 4 to 5 minutes or until browned, stirring occasionally. Remove lamb from skillet; set aside.
3. Add onion and ginger to food processor bowl; process until minced.
4. Coat onion mixture with cooking spray. Cook in skillet over medium-high heat 3 minutes or until lightly browned. Add lamb, broth, curry powder, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add potato; cover and cook 20 minutes. Add peas; cook 3 additional minutes.
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