element. Don’t add more than one Google tag to each page.
Curried Lamb Stir-Fry

Curried Lamb Stir-Fry

Apple provides a little sweet taste to this mildly seasoned stir-fry. Tender strips of lamb contrast perfectly with the crunchy snow peas and water chestnuts.


  • 1 teaspoon cornstarch
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1/4 teaspoon curry powder
  • 12 ounces boneless lamb, cut into 1/8-inch strips
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil, divided
  • 1 little apple, sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced celery
  • 1 can (8 ounces) chopped water chestnuts, drained pipes
  • 6 ounces fresh or frozen snow peas
  • 1/4 teaspoon ground ginger
  • Hot prepared rice


  • In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir till smooth. reserved. In a big frying pan or wok, saute lamb, onion and garlic in 1 tablespoon oil till meat is browned. Eliminate and keep warm. In the very same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mix and add to frying pan. Give a boil; cook and stir for 2 minutes or up until thickened. Serve over rice.

Reader Interactions

Learn More