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Lamb Curry with Apples

http://www.eatingwell.com/recipes/lamb_curry_with_apples.html

From EatingWell:  September/October 1993

This quick apple curry is the perfect use for leftover cooked leg of lamb. Make it a meal: Brown basmati rice soaks up the sauce. Green Beans Indian-Style is a nice accompaniment.

6 servings | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 tablespoon yellow mustard seeds
• 3 Golden Delicious apples
• 2 teaspoons canola oil
• 2 large onions, finely chopped
• 6 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced
• 2 tablespoons curry powder, preferably Madras
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1 15-ounce can reduced-sodium beef broth
• 1 pound cooked lamb meat from the leg, cut into 1/2-inch cubes (4 cups)
• 1/2 cup golden raisins
• 2 tablespoons slivered crystallized ginger
• Salt & freshly ground pepper, to taste

Preparation

1. Toast cumin and coriander seeds in a small dry skillet over medium heat, stirring, until they are aromatic, about 1 minute. Transfer to a spice mill or mortar and pestle, and grind to a powder; set aside. In the same pan, toast mustard seeds until they start to pop, about 1 minute; set aside.
2. Peel, core and chop 1 apple. Heat oil in a Dutch oven over medium heat. Add onions and chopped apple; sauté until softened and golden, 5 to 7 minutes. Add garlic, jalapeño pepper, curry powder, paprika, cinnamon, the reserved mustard seeds and 1 teaspoon of the ground cumin-coriander mixture; sauté until aromatic, about 2 minutes.
3. Add broth, lamb, raisins and crystallized ginger; bring to a simmer. Cover and cook over low heat for 15 minutes. Peel, core and cut the remaining 2 apples into 1/2-inch chunks; add them to the lamb mixture and simmer until the lamb is tender and the apples are soft, about 10 minutes longer. Stir in the remaining ground cumin-coriander mixture. Season with salt and pepper.

Nutrition

Per serving : 274 Calories; 8 g Fat; 2 g Sat; 4 g Mono; 67 mg Cholesterol; 27 g Carbohydrates; 24 g Protein; 4 g Fiber; 142 mg Sodium; 594 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 fruit, 3 lean meat