Serve this spicy lamb over whole-wheat couscous with small bowls of raisins and sliced green onions to sprinkle on top.

　　

Ingredients

Serves 8; 3 ounces lamb per serving

　　3 tablespoons all-purpose flour

　　1/8 teaspoon pepper

　　2 pounds boneless lamb chuck roast, all visible fat discarded, cut into cubes

　　2 teaspoons canola or corn oil

　　3 cups water

　　1/2 cup finely chopped onion

　　1/2 cup unsweetened applesauce

　　2 to 3 teaspoons curry powder

　　2 teaspoons fresh lemon juice

　　

Step 1

In a medium shallow dish, stir together the flour and pepper. Add the lamb, a few pieces at a time, turning to coat and gently shaking off any excess.

　　

Step 2

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the lamb for about 5 minutes, or until browned on all sides, stirring occasionally. Using a slotted spoon, transfer the lamb to a plate. Pour off the excess fat. Wipe the skillet clean with paper towels. Return the lamb to the skillet.

　　

Step 3

Stir in the remaining ingredients except the lemon juice. Simmer, covered, for 1 hour, or until the lamb is tender, stirring occasionally.

　　

Step 4

Just before serving, stir in the lemon juice.

　　

Nutrition information

Step 5

(Per serving)

　　

Step 6

Calories: 175

　　

Step 7

Total fat: 7.5g

　　

Step 8

Saturated: 2.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 1.0g

　　

Step 11

Monounsaturated: 3.5g

　　

Step 12

Cholesterol: 65mg

　　

Step 13

Sodium: 62mg

　　

Step 14

Carbohydrates: 5g

　　

Step 15

Fiber: 1g

　　

Step 16

Sugars: 2g

　　

Step 17

Protein: 20g

　　

Step 18

Calcium: 21mg

　　

Step 19

Potassium: 282mg

　　

Dietary Exchanges

Step 20

1/2 other carbohydrate

　　

Step 21

3 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition