*  Exported from  MasterCook  *
 
                         Indian Lamb & Spinach,v1
 
 Recipe By     : Betty Marks, Light & Easy Diabetes Cuisine, p.81
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         lean lamb
     1     pound         frozen spinach -- cut into pieces
    2      teaspoons     virgin olive oil
    1                    onion -- sliced
    1      teaspoon      ground turmeric
    1      teaspoon      ground coriander
    2      teaspoons     ground ginger
      1/2  teaspoon      cayenne pepper
    3      tablespoons   plain low-fat yogurt
      1/8  teaspoon      thyme -- dried leaf
      1     teaspoon      prepared mustard
 
 1. Cut lamb into small cubes and cut off all visible fat.
 2. Cut spinach into 1/4-inch strips.
 3. In a large non-stick skillet, heat oil and sauté onion until softened.
 Add lamb, turmeric, coriander, ginger and ground cumin.
 Simmer, stirring, 10 minutes until meat is browned.
 4. Stir in spinach, yogurt, thyme, and mustard.
 Cover and simmer 15 minutes, stirring occasionally.
 5. Add water (only)  if needed.
 Simmer 15 minutes more, until meat is tender.
 
                    - - - - - - - - - - - - - - - - - -
 
 Serving Ideas : spiced rice pilaf and a green salad
 
 
 and here’s how I actually make Indian Lamb & Spinach. My adaptations reflect
 various food allergies as well as my attempts to simplify the preparation.

Plain Text Version of This Recipe for Printing or Saving