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Spiced Lamb Stew

Source of Recipe

The Diabetes Food and Nutrition Bible" by Hope Warshaw

SPICED LAMB STEW
WW Points
Exchanges
Yield: 4 servings

- 1 teaspoon cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound lean lamb, cut into 1-inch cubes
- 2 carrots, sliced diagonally
- 1 small sweet potato, cut into 1-inch cubes
- 1 green pepper, cut into 2-inch squares
- 1 clove garlic, minced
- 1/4 cup flour
- 3 cups fat-free, reduced-sodium chicken broth
- Dash hot sauce
- 2 tablespoons minced parsley

Combine the cinnamon, coriander, cinnamon, ginger, salt, and pepper. Coat the lamb chunks with the spice mixture.

In a large skillet or Dutch oven sprayed with nonstick spray, saute the lamb pieces for 5 minutes. Add the carrots,
sweet potato, green pepper, and garlic and saute for 5 minutes. Sprinkle the stew with flour until well coated. Add the broth and bring to a boil.

Lower the heat and simmer for 20-25 minutes until lamb is tender and vegetables are cooked though. Add the hot sauce and parsley.

One serving (4-ounces lamb)equals: Calories: 287, Fat: 9 g, Cholesterol: 81 mg, Sodium: 524 mg, Carbohydrate: 21 g, Protein: 30 g; Dietary Fiber: 3 g, ++++ Exchanges: 1 Starch, 3 Lean Meat, 1 Vegetable +++++ WWP: 6