Indian Curried Lamb with Vegetables

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Ingredients

• 12 oz uncooked lean and trimmed lamb leg(s)
• 1 Tbsp ginger root, minced
• 1 Tbsp minced garlic
• 2 Tbsp dry sherry, divided
• 2 tsp low sodium soy sauce
• 1 1/2 tsp cornstarch
• 1 tsp table salt, divided
• 2 Tbsp peanut oil, or vegetable oil, divided
• 1/4 cup(s) reduced-sodium chicken broth
• 1 Tbsp curry powder
• 1 cup(s) grape tomatoes, or cherry tomatoes, halved
• 1 cup(s) uncooked carrot(s), thinly sliced
• 1/2 cup(s) uncooked turnip(s), peeled and thinly sliced
• 1/4 cup(s) water
• 1/2 cup(s) plain low fat Greek yogurt
• 1/4 cup(s) cilantro, or parsley, minced

Instructions

1. Cut lamb into 1/4-inch thick bite-sized slices. In a medium bowl, combine lamb, ginger, garlic, 1 Tbsp of sherry, soy sauce, cornstarch, 1/2 tsp of salt, and combine until cornstarch is no longer visible. Stir in 1 teaspoon of oil. In a small bowl, combine broth and remaining 1 Tbsp sherry.
2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil, add lamb and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting lamb begin to sear. Sprinkle on curry powder and stir-fry 30 seconds or until lamb is lightly browned but not cooked through and curry is fragrant. Transfer lamb back to bowl.
3. Swirl in remaining 2 teaspoons oil into unwashed wok, add tomatoes, carrots, turnips, sprinkle on remaining 1/2 teaspoon salt, and stir-fry 30 seconds or until just combined. Swirl broth mixture into wok, cover, and cook 1 minute. Uncover, return lamb and any juices that have accumulated back to wok. Swirl in water and stir-fry 1 to 2 minutes or until lamb is just cooked through and vegetables are tender-crisp. Remove from heat and stir in yogurt and parsley.

Notes

Yields 1 cup per serving.

You can substitute the turnips with parsnips or more carrots. To make sure carrots and turnips cook in time cut them into scant 1/4-inch thick slices.

In the winter when fresh tomatoes tend to be mealy I use grape tomatoes which have the best flavor and texture. Be sure to use a high quality curry powder.