Lamb Curry

Cook

mins
Difficulty
Makes
Marinate time

mins
Prep

mins
serves

people

1 lb. (450 g) boneless leg of lamb, cut into bite-size pieces
2 Tbsp. (30 mL) curry powder, divided
3 Tbsp. (45 mL) Becel® Oil, divided
1 lb. (450 g) all-purpose potatoes, peeled and cut into 3/4-inch (2 cm) pieces
1 onion, chopped
1 tsp. (5 mL) ground cardamom
2 cups (500 mL) no salt added tomato sauce
1/2 cup (125 mL) 10% half and half cream
1 cup (250 mL) frozen peas
1 pot Knorr® Homestyle Stock Vegetable

NUTRITIONAL INFORMATION

Amount per serving

Calories450

Calories from Fat180

Total Fat20g

Saturated Fat5g

Trans Fat0g

Cholesterol80mg

Sodium800mg

Total Carbs39g

Dietary Fiber7g

Sugars9g

Protein31g

Calcium10%

Iron30%

Vitamin C70%

Vitamin A25%

1 Season lamb with 1 tablespoon (15 mL) curry powder. Heat 1 tablespoon (15 mL) Oil in large nonstick skillet over medium-high heat and cook lamb, stirring occasionally, until lamb is browned and cooked to desired doneness, about 2 minutes; remove and set aside.
2 Heat remaining 2 tablespoons (30 mL) Oil in same skillet and cook potatoes, onion, remaining 1 tablespoon (15 mL) curry powder and cardamom, stirring frequently, until potatoes are browned, about 8 minutes. Stir in 1 cup (250 mL) water and cook covered, stirring occasionally, until potatoes are tender, about 4 minutes. Stir in tomato sauce, half and half cream, peas and Knorr® Homestyle Stock Vegetable and cook covered, until sauce thickens slightly, about 8 minutes.
3 Stir in lamb. Serve, if desired, with warm naan and garnish, if desired, with chopped fresh cilantro.