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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