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Curried Lamb

10 California dried figs
3/4 c Apple juice
2 lb Boneless Iamb; cut into 1" cubes
2 tb Corn starch
1 tb Curry powder
1 c Tomatoes; Chopped, fresh or canned,
2 tb Onion; chopped
1 ts Salt
1/2 ts Garlic powder


Place figs in a small bowl. Place juice in a 1 cup measure. Microwave at high (100%) until juice boils, 2 to 21/2 minutes. Pour over figs. Set aside.


Place lamb in a 3 quart casserole. Sprinkle corn starch and curry powder over top. Toss to coat Cover with plastic wrap. Microwave at medium high (70%) until no longer pink, 20 to 22 minutes, stirring twice during cooking time.


Drain apple juice from figs. Add apple juice, tomatoes, onions, salt and garlic to lamb. Cover. Microwave at medium high (70%) until onions are tender, 7 to8 minutes.


Meanwhile, snip stems from figs. Cut into bite size pieces. Add figs to lamb dish. Cover. Microwave at medium high (70%) until heated through and mixture thickens, 4 to 5 minutes. Serve over hot rice. Makes 6 servings.



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