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Obesity Discussion · 03-25-07, 06:41 PM

LAMB CURRY

Servings: 4
Prep time: 0:10:00
Bake/Cook time: 1:30:00

Calories: 480
Fat: 23 grams
Protein: 60 grams
Carbohydrates: 5 grams
Fiber: 1 grams
Net Carbs: 4 grams
1 tablespoon canola oil
1 tablespoon butter
2 pounds lamb stew meat, cut into 2" pieces
1 small onion, chopped
2 garlic cloves, finely chopped
2 teaspoons grated fresh ginger or 1/2 teaspoon dried
2 tablespoons curry powder
1 can (14.5 ounces) reduced sodium chicken broth
1/4 cup whole milk yogurt
2 tablespoons chopped fresh cilantro
2 tablespoons toasted pumpkin seeds (optional)
1. Heat butter and oil in a large Dutch oven over medium
heat. Brown lamb in batches; transfer to a plate. Discard
all but 2 tablespoons fat.
2. Add onion to Dutch oven; cook until soft, about 5
minutes. Stir in garlic, ginger, and curry powder. Cook,
stirring, 1 minute more.
3. Return lamb and accumulated juices to Dutch oven.
Pour in broth. Bring to a boil over high heat; reduce heat
to low and simmer until lamb is very tender, about 1 1/2
hours. Add salt and fresh pepper to taste.
4. Remove from heat. Stir in yogurt, and cilantro. Before
serving garnish with Pumpkorn.
Curry is not a single spice, its actually a blend of spices such as
turmeric, red pepper, coriander, black pepper, cumin, fenugreek,
lari leaves, mustard seeds and sometimes cinnamon and clove.

03-25-07, 06:41 PM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,955 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Lamb Curry LAMB CURRY Servings: 4 Prep time: 0:10:00 Bake/Cook time: 1:30:00 Calories: 480 Fat: 23 grams Protein: 60 grams Carbohydrates: 5 grams Fiber: 1 grams Net Carbs: 4 grams 1 tablespoon canola oil 1 tablespoon butter 2 pounds lamb stew meat, cut into 2" pieces 1 small onion, chopped 2 garlic cloves, finely chopped 2 teaspoons grated fresh ginger or 1/2 teaspoon dried 2 tablespoons curry powder 1 can (14.5 ounces) reduced sodium chicken broth 1/4 cup whole milk yogurt 2 tablespoons chopped fresh cilantro 2 tablespoons toasted pumpkin seeds (optional) 1. Heat butter and oil in a large Dutch oven over medium heat. Brown lamb in batches; transfer to a plate. Discard all but 2 tablespoons fat. 2. Add onion to Dutch oven; cook until soft, about 5 minutes. Stir in garlic, ginger, and curry powder. Cook, stirring, 1 minute more. 3. Return lamb and accumulated juices to Dutch oven. Pour in broth. Bring to a boil over high heat; reduce heat to low and simmer until lamb is very tender, about 1 1/2 hours. Add salt and fresh pepper to taste. 4. Remove from heat. Stir in yogurt, and cilantro. Before serving garnish with Pumpkorn. Curry is not a single spice, its actually a blend of spices such as turmeric, red pepper, coriander, black pepper, cumin, fenugreek, lari leaves, mustard seeds and sometimes cinnamon and clove. Atkins - Lamb Curry Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________