Here’s a meal that will spice up your summer dinners. Tender cubes of lamb are simmered in a quick, curry sauce for an easy weeknight meal. The best lamb cut for this recipe comes from the leg, which is also ideal for kabobs. If you don’t see it in the meat case, ask your butcher to cut some for you.

For convenience, I used supermarket curry powder. Curry powder, as we know it, is not traditionally used in India where cooks often create their own fresh spice blends. For the best flavor, replace prepared curry powder every 3 to 4 months, as it gradually loses its potency.

Frozen, cut green beans are another time-saving ingredient. They cook quickly in the curry sauce while staying crisp and tender.

HELPFUL HINTS:

Fresh green beans can be used instead of frozen. Place them in the microwave for 2 minutes before adding them to the skillet.

2 teaspoons ground ginger can be used instead of fresh ginger.

COUNTDOWN:

Assemble the ingredients.

Saute the lamb and complete the remainder of the recipe.

While lamb cooks, microwave the rice.

SHOPPING LIST:

To buy: 3/4 pound lamb cubes cut from leg (about 1 to1 1/2 inch cubes), 1 can lite coconut milk, 1 bottle mild curry powder, 1 package frozen cut green beans, 1 piece fresh ginger, 1 bunch fresh mint, 1 container microwaveable brown rice.

Staples: canola oil, onion, garlic

Lamb Curry

Recipe by Linda Gassenheimer

2 teaspoons canola oil

3/4 pound lamb cubes cut from leg (about 1 to1 1/2-inch cubes)

1 cup chopped onion

1 tablespoon chopped fresh ginger

3 crushed garlic cloves

1 cup lite coconut milk

1 tablespoon mild curry powder

2 cups frozen cut green beans

2 tablespoons fresh mint

1 package microwaveable brown rice to measure 1 1/2-cups cooked

Heat oil in a large skillet over medium-high heat. Add the lamb and brown for 2 minutes. Remove the lamb to a plate. Add the onion, ginger, and garlic to the skillet and saute until onion starts to soften, 3 to 4 minutes. Stir in the coconut milk and curry powder. Add the green beans and return the meat to the skillet. Bring the sauce to a simmer and cook 3 minutes. A meat thermometer for the lamb should read 140 degrees. While the lamb cooks, microwave the brown rice for 1 minute or according to package instructions. Measure 1 1/2 cups and save any remaining rice for another dinner. Divide the rice in half and place on two dinner plates. Spoon the lamb and sauce onto the plates. Sprinkle mint on top.

Yield 2 servings.

Per serving: 613 calories (33 percent from fat), 22.6 g fat (10.2 g saturated, 7.3 g monounsaturated), 108 mg cholesterol, 43.7 g protein, 60.4 g carbohydrates, 8.7 g fiber, 151 mg sodium.

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