LAMB: Lamb Curry
Source of Recipe
"The Art of Cooking for the Diabetic", by Mary Abbott Hess
* Exported from MasterCook *
Lamb Curry
Recipe By : Mary Abbott Hess
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic, Lamb, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
2 cups onion -- coarsely chopped
1 large garlic clove -- minced
1 1/2 pounds boneless lean lamb -- cut into 1-inch
-- cubes
3 tablespoons all-purpose flour
1 tablespoon curry powder (or more
-- to taste
1/4 teaspoon ground ginger
1 teaspoon salt
1 1/2 cups hot chicken stock
or chicken broth
1 can tomatoes including liquid
-- (16 oz)
1 cup apple -- pared and cubed
Heat margarine in a large deep skillet. Add onion, garlic, and lamb; cook over medium heat until meat is browned all over. Remove lamb and onion; set aside.
Combine flour, curry powder, ginger, and salt; stir into remaining fat in skillet. Blend well. Add hot chicken stock slowly, stirring constantly, until smooth and beginning to bubble. Cut tomatoes into bite-sized pieces; add tomatoes with tomato liquid, lamb, onion, and apple to mixture in pan. Stir to blend; bring to a simmer.
Cover and cook over low heat, stirring occasionally, about 45 minutes or until meat is tender.
1 serving = 3/4 cup
Each serving provides:
270 calories, 15 g cholesterol, 25 g protein, 12 g fat, 75 mg cholesterol, 2 g fiber, 865 mg sodium
Food exchanges per serving: 3 lean meats, 1 starch
Low-sodium diets: Omit salt. Use unsalted chicken broth and unsalted canned tomatoes.
MC format by Judi Mae Phelps (judimae@earthlink.net)
Source:
"The Art of Cooking for the Diabetic"
Yield:
"4 1/2 cups"
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