Low Fat Lamb Curry

Ingredients

• 2 lbs (.9 kg). boneless lamb
• shoulder trimmed and cut into 1-inch cubes
• 1 tbsp (15 ml). all-purpose flour
• 1 tbsp (15 ml). vegetable oil
• 1 onion
• minced
• 1 stalk celery
• chopped
• 2 cloves garlic
• crushed
• 1 carrot
• diced
• 1 tsp (5 ml). minced gingerroot
• 4 tsp (20 ml). curry powder
• 1 tsp (5 ml). coriander seeds
• crushed
• 1 14 oz (392 grm). can tomatoes
• not drained
• crushed
• 1/4 cup (60 ml) chicken stock or tomato juice
• 1 apple
• seeded
• and chopped
• salt and pepper
• hot cooked rice

Instructions

1. In non-stick pan add oil and heat to high.
2. Toss lamb in flour.
3. Add lamb to heated pan.
4. Brown each side, and pour off fat.
5. Reduce heat and add onion, celery, carrot, garlic, and gingerroot.
6. Cook 3 minutes and add curry and corriander seeds; cook another 2 minutes.
7. Add tomatoes and chicken stock; bring to simmer.
8. Reduce heat again to low and cover.
9. Cook 10 minutes then add apple and cook another 15 to 20 minutes, stirring often.
10. Season to taste.
11. Serve over hot cooked rice.