Recipe for cooking indian stir fry

Recipes from India :: Indian Main Dish Meats

1 lb. boneless lamb*
2 tsp. cornstarch
2 Tbsp. chopped chutney
1/2 c. beef broth
2 Tbsp. olive oil, divided
2 cloves garlic, minced
1 large sweet red bell pepper, cut into strips
Hot cooked rice (optional)

Slice lamb diagonally across grain into thin strips, and set aside. Combine cornstarch, chutney and beef broth; set aside.

Pour 1 Tbsp. olive oil around top of preheated wok or skillet, coating sides; heat at med.-high (325 degrees fahrenheit) for 2 mins. Add garlic; stir-fry 30 seconds. Add red pepper strips; stir-fry 3 mins. Remove from wok, and set aside.

Pour remaining 1 Tbsp. olive oil into wok; add sliced lamb, and stir-fry 2 mins. Stir in curry powder, coating well. Return reserved minced garlic and red pepper strips to wok, and add broth mixture. Cook, stirring constantly, until mixture is thickened. Serve with hot cooked rice, if desired.

* 1 (1 lb.) top sirloin steak (about 1 in. thick) may be substituted for boneless lamb.