Mediterranean Lamb Curry

Source: America's Favorite Food Associations

This dish tastes as if it came straight from the Mediterranean!

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Serves: 4
Prep Time: 20 minutes
Cook Time: 15-30 minutes

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1 pound lean boneless lamb, (leg or shoulder) cut into 3/4-inch cubes
1 pakage (6.25 ounces) chicken rice pilaf mix
2 teaspoons olive oil, divided
1 large tart green apple, cored and chopped (1-1 1/2 cups)
1 cup onion, chopped
2 cloves garlic, minced
1 tablespoon curry powder
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon cardamom, (optional)
1 can (14 1/2 ounces) low sodium chicken broth
1/3 cup raisins
1 tablespoon lime juice
2 tablespoons lowfat milk
chopped tomatoes, (chopped peanuts, shredded coconut or chutney) optional

Prepare chicken rice pilaf mix as package directs. Set aside. In large saucepan, heat 1 teaspoon olive oil over medium-high heat. Add half the lamb and cook 5 minutes, stirring frequently. Remove from saucepan with slotted spoon and set aside. Repeat with remaining lamb and set aside. In same saucepan, heat 1 teaspoon oil over medium-high heat. Add apple, onion, garlic, and curry powder. Cook 3 minutes or until onion is tender, stirring occasionally. Reduce heat to medium-low; stir in flour, pepper, ginger and, if desired, cardamom. Slowly stir in broth until well blended. Stir in raisins and lime juice and bring to a boil. Reduce heat to low and simmer 1 minute, stirring constantly. Stir in milk and lamb and heat through. Serve over rice pilaf. Garnish with peanuts and tomatoes, coconut or chutney, if desired.

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