- Blend curry powder and less sodium teriyaki sauce in medium bowl; stir in lamb. Let stand 20 minutes.
- Heat oil in hot wok or large skillet over high heat. Add lamb and stir-fry 2 minutes; remove pan from heat and cool.
- Meanwhile, combine cantaloupe, raisins and green onions in large bowl; chill.
- Stir in lamb and meat juices. Add yogurt and toss to combine all ingredients well. Serve on lettuce leaves.
Bengal Salad
ingredients
1-1/2 teaspoons curry powder
1/4 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce
1 pound boneless lamb or beef sirloin, cut into 3/4-inch cubes
1 tablespoon vegetable oil
3 cups ripe cantaloupe cubes
1/2 cup seedless raisins
1/3 cup chopped green onions
1 carton (6 or 8 oz.) lowfat lemon-flavored yogurt
Lettuce leaves
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
