CP Lamb Curry - 11g Carbs, 2.6g Fiber, 6.2g Sugar
From: www.familycircle.com
Servings: 6
Prep 20 min
Slow Cook 15 min to 10 hrs HIGH or LOW
2 lb boneless lamb shoulder, cut into 2-inch pieces
1 tsp garam masala
1 tsp ground coriander
1 tsp salt
1 tsp black pepper
1/2 tsp turmeric
1 large onion, chopped
2 Tbsp chopped ginger
2 cloves garlic, chopped
1 15 oz can diced tomatoes
1 cup vegetable broth
1 green bell pepper, cored, seeded and cut into 1-inch pieces
1 red sweet pepper, cored, seeded and cut into 1-inch pieces
1/2 cup cilantro leaves
1/2 cup plain yogurt
Basmati rice and naan (optional)
1. Coat slow cooker bowl with nonstick cooking spray. Place lamb in slow cooker.
2. In a small bowl, combine garam masala, coriander, 1/2 tsp of the salt, 1/2 tsp of the pepper and the turmeric. Season meat with spice mixture. Scatter onion, ginger and garlic over lamb.
3. Pour tomatoes and broth over top. Cover and cook on LOW for 10 hours.
4. Stir in green and red peppers and remaining 1/2 tsp each salt and pepper. Cook on HIGH for 15 minutes.
5. Stir in cilantro. Serve with yogurt and, if desired, basmati rice and naan.
Nutrition From: www.caloriecount.about.com
Does not include: "Basmati rice and naan (optional)"
Servings: 6
Serving Size: 353 g
Nutrition per Serving: 347 Calories, 108 Calories from Fat, 12g Total Fat, 4.3g Saturated Fat, 137mg Cholesterol, 651mg Sodium, 11g Total Carbs, 2.6g Dietary Fiber, 6.2g Sugars, 46g Protein
Vitamin A 27% - Vitamin C 115% - Calcium 7% - Iron 30%
Nutrition Grade: A
Good points:
High in niacin
High in phosphorus
Very high in selenium
Very high in vitamin B6
Very high in vitamin B12
Very high in vitamin C
High in zinc
Bad points:
High in cholesterol
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