QUICK YOGURT-CURRIED LAMB

QUICK YOGURT-CURRIED LAMB image

Yield 4

Number Of Ingredients 10

2-inch piece ginger root
Leaves from 4 stems cilantro, plus more for optional garnish
2 cloves garlic
3/4 cup plain, low-fat Greek-style yogurt
1 to 1 1/4 pounds lean boneless lamb
1 teaspoon ground cumin
1/2 teaspoon curry powder
1/4 teaspoon kosher salt
1/2 lemon, for serving
Extra-virgin olive oil, for serving

Steps:

Peel the ginger, then finely grate or chop it. Finely chop the cilantro and garlic; together is okay. Transfer those ingredients to a gallon-size zip-top bag, along with the yogurt. Squish (through the bag) to incorporate. Cut the lamb into bite-size pieces (if needed), trimming off any excess fat. Toss in a bowl with the cumin, curry powder and salt until evenly coated, then pour into the zip-top bag. Seal, pressing out as much air as possible, and let sit at room temperature for 15 minutes (or up to 30 minutes, if you have the time). Meanwhile, position an oven rack 4 to 6 inches from the broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil. Arrange the marinated, coated lamb on the baking sheet, keeping the pieces fairly close together; discard the excess marinade. Broil for 8 to 10 minutes (about medium; the meat should register 140 degrees on an instant-read thermometer or have some pink at the center when you cut into a test piece). Divide among individual plates. Squeeze lemon juice over each portion and drizzle with oil. Garnish with cilantro leaves, if using. Serve warm. VARIATION: Marinate 1 pound boneless white-fleshed fish fillets (less than 1 inch thick) at room temperature for 15 minutes. Arrange the coated fillets on an aluminum foil-lined baking sheet, discarding the excess marinade. Bake in a 350-degree oven for about 8 minutes or until the fish just flakes under the tines of a fork. Calories per serving (based on 4): 320