Curried Lamb Stir-Fry

• 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.

cornstarch, chicken broth, soy sauce, curry powder, lamb, onion, garlic, vegetable oil, apple, green pepper, celery, water chestnuts, snow peas, ground ginger, rice

Taken from www.tasteofhome.com/recipes/curried-lamb-stir-fry/ (may not work)