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Monday, February 25, 2013

[Healthy_Recipes_For_Diabetic_Friends] Slow Cooker Syrian-Style Lamb with Saffron - 6g Carbohydrate; 1g Dietary Fiber

I used 4 cloves of garlic, 1 teaspoon of cinnamon, 1/4 teaspoon ground Aleppo red pepper, added a bag of peeled baby carrots & 1/2 cup raisins.  It was fantastic.
* Exported from MasterCook *

                Slow Cooker Syrian-Style Lamb with Saffron

Recipe By     :
Serving Size : 6     Preparation Time :0:00
Categories    : LowerCarbs                      Meat

Amount Measure      Ingredient -- Preparation Method
-------- ------------ --------------------------------
2        Tablespoons unsalted butter
2        Tablespoons extra-virgin olive oil
2             pounds lamb shoulder meat -- excess fat trimmed, and cut into 1-inch cubes
                        salt
2              large sweet yellow onions -- such as Vidalia, thinly sliced
2                     garlic cloves -- sliced
1           teaspoon saffron -- crushed in the palm of your hand
     1/4      teaspoon ground cinnamon
1              pinch cayenne pepper
1                cup chicken broth
1 1/2           cups beef broth
                        grated zest of 1 large navel orange
     1/4           cup finely chopped fresh mint
1                cup greek-style yogurt, fat-free
                        freshly ground black pepper -- optional
                        To serve: -- cooked rice, pasta, or potatoes

In a large skillet over medium high heat, melt the butter with the olive
oil. Sprinkle the meat evenly with 1 1/2 teaspoons salt, and brown in
batches, being careful not to crowd the pan. Transfer browned meat to the
insert of a 5 to 7-quart slow cooker. Add the onions, garlic, saffron,
cinnamon, and cayenne to the pan, and saute until the onions are
translucent, 7 to 10 minutes. Add the chicken broth and bring to a boil,
scrapping up any browned bits on the bottom of the pan. Transfer the
contents of the skillet to the slow cooker insert and add the beef broth,
stirring to combine. Cover and cook on High for 4 hours, or on Low for 7
to 8 hours, until the lamb is tender.

Skim off any excess fat from the surface of the stew, and stir in the
orange zest and mint. Turn off the slow cooker and allow the dish to rest
for 10 minutes. Stir in the yogurt, taste for seasoning, and add the salt
or pepper if necessary. Serve the stew over rice, pasta, or potatoes.

Slow Cooker Savvy: High heat will curdle yogurt, so it's best to let the
sauce rest a few minutes before whisking in the yogurt.

Serves 6

AuthorNote: This brilliantly colored braised lamb has an exotic quality
about it from the addition of saffron and orange zest. Terrific to serve
with pilaf or over potatoes or pasta, it makes a lovely party dish. And it
goes together easily in your slow cooker, which seems to melt the lamb
into succulent bits. A swirl of yogurt at the end transforms the cooking
liquid into a delicious sauce, which guarantees your family's membership
in the clean-plate club.

Cuisine:
"MidEastern"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 436 Calories; 34g Fat (71.1%
calories from fat); 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 96mg
Cholesterol; 300mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 5 1/2 Fat.

NOTES : Cooker: 5 to 7-quart
        Time: High for 4 hours, or Low for 7 to 8 hours

Nutr. Assoc. : 0 0 3842 0 905203 0 0 0 0 0 26439 1012 20062 0 0 0

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