Curried Stir-Fried American Lamb

2 tablespoons peanut oil, divided
2 cloves garlic, finely chopped
1 small onion, chopped
3/4 pound boneless American Lamb leg or shoulder, sliced into 1/8-inch strips
1 small red apple, unpeeled and diced
1/2 cup chopped green bell pepper
1/2 cup thinly sliced celery
1/4 cup sliced water chestnuts
6 ounces snow peas
1 teaspoon fresh gingerroot, finely chopped
1/4 cup chicken broth
1 tablespoon lite soy sauce
1 tablespoon cornstarch
1/4 teaspoon curry powder
hot cooked rice
Servings: 4
1. In wok or large skillet, heat 1 tablespoon oil over medium-hot heat; add garlic and sauté briefly. Add onions and lamb, stir-fry for about 2 to 3 minutes or until lamb is no longer pink. Remove from wok and keep warm. Add 1 tablespoon of oil to wok and heat over medium-high heat; add apples, bell pepper, celery, water chestnuts, snow peas and ginger. Stir-fry until crisp tender. Return lamb mixture to wok and cook until the mixture is hot and well blended.

2. In a small bowl, blend broth, soy sauce, cornstarch and curry powder. Add to lamb mixture, stirring constantly until thickened and meat and vegetables are glazed. Serve over rice.