member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Phyllis_ aka_ Filus      

    Indian Lamb & Spinach -- e

    Source of Recipe

    "Light and Easy Diabetes Cuisine" by Betty Marks
    Indian Lamb & Spinach
    Serves: 4

    - 1 pound lean lamb
    - 1 pound fresh spinach, trimmed
    - 2 teaspoons virgin olive oil
    - 1 onion, sliced
    - 1 teaspoon ground turmeric
    - 2 teaspoons ground coriander
    - 2 teaspoons ground ginger
    - 1/2 teaspoon chili powder
    - 3 tablespoons low-fat yogurt
    - 1/8 teaspoon dried leaf thyme
    - 1 teaspoon prepared mustard

    Trim any fat from lamb and cut into 1-inch cubes. Cut spinach into 1/4-inch strips. In a large non-stick skillet, heat oil and sauté onion until softened. Add lamb, turmeric, coriander, ginger and chili powder. Simmer, stirring, 10 minutes until meat is browned. Stir in spinach and remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Add water if needed and simmer 15 minutes more, until meat is tender.

    One serving equals: Calories: 248, Cholesterol: 81 mg, Carbohydrate: 8 g, Protein: 29 g, Sodium: 163 mg, Fat: 11 g ++++ Diabetic Exchanges: 3 Meat, 1-1/2 Vegetable

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â