Lamb Curry

• 1 pound lean boned leg of lamb
• Cooking spray
• 3 cups Vidalia or other sweet onion (about 1 large)
• 1 (2-inch) piece fresh ginger
• 1 (14 1/2-ounce) can fat-free beef broth
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 6 small red potatoes, quartered (about 1 pound)
• 2 cups frozen green peas

1. Trim fat from lamb; cut lamb into 1 1/2-inch pieces.
2. Coat lamb with cooking spray. Cook lamb in a large nonstick skillet over medium-high heat 4 to 5 minutes or until browned, stirring occasionally. Remove lamb from skillet; set aside.
3. Add onion and ginger to food processor bowl; process until minced.
4. Coat onion mixture with cooking spray. Cook in skillet over medium-high heat 3 minutes or until lightly browned. Add lamb, broth, curry powder, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add potato; cover and cook 20 minutes. Add peas; cook 3 additional minutes.

lean, cooking spray, vidalia, fresh ginger, beef broth, curry powder, salt, red potatoes, frozen green peas

Taken from www.myrecipes.com/recipe/lamb-curry-0 (may not work)