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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

 

 

 


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