Curried Lamb And Rice Stew

Recipe Ingredients

		Olive oil cooking spray - as needed
1 lb	454g / 16oz	Boneless sirloin of lamb - all fat removed,
		And cut into 1" cubes
1		Onion - (10 oz) - chopped
2		Garlic cloves - minced
1 teaspoon	5ml	Grated fresh ginger
1 tablespoon	15ml	Curry powder
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Allspice
1/2		Inch orange zest slice - finely chopped
2 cups	474ml	Low-fat low-sodium canned beef broth
1		No-salt-added diced tomatoes - (14 1/2 oz) - with juice
1 cup	160g / 5.6oz	Basmati rice
1 1/2 cups	355ml	Frozen baby peas

Recipe Instructions

Coat a large pot with cooking spray and heat. Add lamb to pot and saute until browned. Add the onion, garlic and ginger. Saute for 5 minutes. Add the curry powder, cinnamon, allspice and orange zest, and stir to coat the other ingredients.

Add the stock and the tomatoes and their juices. Bring to a boil, cover and simmer for 40 minutes.

Add the rice, bring to a simmer, cover and cook for 15 minutes. Add the peas and heat through. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Lean Protein, 4 Carbohydrate (3 Bread/Starch, 3 Vegetables).

Nutrition Facts: 428 calories (16% calories from fat), 31 g protein, 8 g total fat (2.4 g saturated fat), 59 g carbohydrates, 7 g dietary fiber, 65 mg cholesterol, 165 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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