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[Obesity Discussion]

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

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