Cha-Cha Curried Lamb

Serving Size: Makes 4 servings
Prep Time: 30 minutes
Cook Time: 1 1/2 hours

Ingredients

1 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
2 tablespoons olive oil
2 medium onions, chopped
6 cloves garlic, chopped
3 tablespoons curry powder
2 6-ounce containers nonfat yogurt, piña colada or pineapple
2 14.5-ounce cans chopped tomatoes, undrained
1/4 cup 100% pineapple juice

Instructions

Cut whole boneless leg of lamb in half.  (Save half for another use or the recipe may be doubled). Carefully trim fat from the lamb and cut into 1-inch cubes. Season with salt and pepper.

Heat large nonstick Dutch oven or large, deep nonstick saucepan with the 2 tablespoons of olive oil over medium high heat. Add the onions. Sauté the onions until lightly browned, stirring often, about 5 minutes. 

Add the lamb cubes. Sauté the lamb and cook until nicely browned, stirring often to brown all sides.

Add the chopped garlic and curry powder. Cook about 2 or 3 minutes, until fragrant.

Add the 2 containers of nonfat yogurt, 2 cans chopped tomatoes (do not drain) and pineapple juice. 

Reduce the heat to a simmer, cover and cook about 1 1/2 hours.  If curry begins to stick, add water as necessary.

Serve garnished with fresh cilantro, if desired.