365 Guru - Recipes, Music & Health - Rock ON: [Healthy_Recipes_For_Diabetic_Friends] Pakistani Lamb filling for pita

Saturday, October 3, 2009

[Healthy_Recipes_For_Diabetic_Friends] Pakistani Lamb filling for pita - 4g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Pakistani Lamb filling for pita

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : LowerCarbs Meat
Spicy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
1/4 cup almonds
1/4 cup olive oil
1 tablespoon white vinegar
1 tablespoon lemon juice
1 to 2 garlic cloves
1/4 medium red onion
1/2 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon coriander
1 teaspoon cumin
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon coarsely ground black pepper
1/4 teaspoon dried mint -- or 2 fresh mint leaves
1/2 teaspoon dried cilantro -- or leaves from 1 stalk
1 pound ground lamb
To serve: -- Yogurt Topping

Process almonds in a food processor until very finely ground. Add all remaining marinade ingredients and process until well blended. Pour over lamb in a glass or plastic bowl, cover and refrigerated for several hours. In a large skillet, cook lamb in marinade until it is no longer pink. Drain. Serve wrapped in a soft pita or in the pocket of a pita, topped with Yogurt Sauce.

Makes 2 to 2 1/2 cups.

Pakistani Herbed Yogurt Topping
1 cup plain nonfat yogurt
1/4 cup fresh cilantro leaves
salt and pepper to taste

In the workbowl of a food processor or in a blender, process ingredients together until cilantro is very finely chopped and blended with yogurt. Refrigerate until ready to serve.

Makes about 1 cup.

If you want to make kabobs, marinate 2-inch cubes of boneless leg of lamb in the marinade for 6 to 8 hours. Place meat on skewers and grill until done. Serve with yogurt topping.

Cuisine:
"Pakistani"
Source:
"Flatbreads From Around the World: with toppings, fillings, and spreads by Donna Rathmell German, Bristol Publishing, 1994."
S(Formatted by Chupa Babi):
"Sept 2009"
Yield:
"2 to 2 1/2 cups"
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Per Serving (excluding unknown items): 406 Calories; 36g Fat (79.3% calories from fat); 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 269mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0