- 2 lbs Boneless lamb; cut into 1 cubes
- 10 California dried figs
- 3/4 cup Apple juice
- 2 Tbsp Corn starch
- 1 Tbsp Curry powder
- 1 cup Tomatoes; Chopped, fresh or canned,
- 2 Tbsp Onion; chopped
- 1 tsp Salt
- 1/2 tsp Garlic powder
Place figs in a small bowl. Place juice in a 1 cup measure. Microwave at high (100%) until juice boils, 2 to 21/2 minutes. Pour over figs. Set aside.
Place lamb in a 3 quart casserole. Sprinkle corn starch and curry powder over top. Toss to coat Cover with plastic wrap. Microwave at medium high (70%) until no longer pink, 20 to 22 minutes, stirring twice during cooking time. Drain apple juice from figs.
Add apple juice, tomatoes, onions, salt and garlic to lamb. Cover. Microwave at medium high (70%) until onions are tender, 7 to 8 minutes. Meanwhile, snip stems from figs. Cut into bite size pieces. Add figs to lamb dish. Cover. Microwave at medium high (70%) until heated through and mixture thickens, 4 to 5 minutes. Serve over hot rice.Servings: 6
Submitted by: Recipe Group Member
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