Strawberry Curried Lamb

Zoomer | March 1st, 2006

Recipe courtesy of Foodland
Savory strawberries are really exciting when combined with lamb and curry. It’s best to use tender cuts of cuts of lamb (such as the leg or loin) for this recipe because the cooking time is short. Serve over cooked noodles.

Preparation Time 15 minutes
Cooking Time 25 minutes
Serves 4

Ingredients:
1 lb (500g) lean Ontario lamb, cubed
3 cups (750ml) fresh strawberries
1 tbsp (15ml) all-purpose flour
1 tbsp (15ml) curry powder
½ tsp (2ml) dried thyme
1/4 tsp (1ml) salt
2 tbsp (25ml) vegetable oil
1 medium onion
1 clove garlic, minced
3/4 cup (175ml) diagonally sliced celery
½ cup (125ml) chicken stock
½ cup (125ml) plain yogurt or sour cream

Preparation:
1. Puree 1 cup (250 ml) of the strawberries; leave remaining berries whole or halve larger ones. Set aside. Combine flour, curry, thyme and salt; toss lamb cubes in flour mixture to coat, reserving any remaining flour mixture.
2. In large skillet, heat oil over medium-high heat; saute lamb, onion, garlic and celery for about 3 minutes or until lamb is browned. Sprinkle with remaining flour mixture; stir in chicken stock and pureed strawberries. Reduce heat, cover and simmer, stirring occasionally, over low heat until lamb is tender, about 20 minutes.
3. Stir in yogurt. Add reserved whole strawberries and heat through.

Serving 1
Protein 27 grams
Fat 13 grams
Carbohydrates 289