Curried Lamb Stir-Fry

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 red 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

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. Makes 4 servings.