Indian Stir Fry

1 pound boneless lamb*
2 teaspoons cornstarch
2 tablespoons chopped chutney
1/2 cup beef broth
2 tablespoons 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 tablespoon olive oil around top of preheated wok or skillet, coating sides; heat at medium-high (325 degrees F) for 2 minutes. Add garlic; stir-fry 30 seconds. Add red pepper strips; stir-fry 3 minutes. Remove from wok, and set aside.

Pour remaining 1 tablespoon olive oil into wok; add sliced lamb, and stir-fry 2 minutes. 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 pound) top sirloin steak (about 1 inch thick) may be substituted for boneless lamb.