Save on Pinterest

Curried Lamb Stir-Fry

Total Time

Prep/Total Time: 15 min.


4 servings

Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts.


  • 1 teaspoon cornstarch
  • 1/4 cup chicken broth
  • 1 tablespoon soy sauce
  • 1/4 teaspoon curry powder
  • 12 ounces boneless lamb, cut into 1/8-inch strips
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons vegetable oil, divided
  • 1 small apple, chopped
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced celery
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 6 ounces fresh or frozen snow peas
  • 1/4 teaspoon ground ginger
  • Hot cooked rice


  1. In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Recommended Video