Lamb Curry

Recipe Ingredients

1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	Butter
2 lbs	908g / 32oz	Lamb stew meat - cut 2" pieces
1 lb	454g / 16oz	Onion - chopped (small)
2		Garlic cloves - finely chopped
2 teaspoons	10ml	Grated fresh ginger
		= (or 1/2 tspn dried ginger)
2 tablespoons	30ml	Curry powder
1		Reduced sodium chicken broth - (14 1/2 oz)
1/4 cup	59ml	Whole milk yogurt
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Curry-flavor Pumpkorn - (optional)

Recipe Instructions

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.

Add onion to Dutch oven; cook until soft, about 5 minutes. Stir in garlic, ginger, and curry powder. Cook, stirring, 1 minute more.

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.

Remove from heat. Stir in yogurt, and cilantro. Before serving garnish with Pumpkorn. (May be made through step 3 up to 3 days ahead.)

This recipe yields 4 servings.

Carbohydrates: 5.5 grams

Net Carbs: 4 grams

Fiber: 1 grams

Protein: 60 grams

Fat: 23 grams

Calories: 480

Description:

"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."

Source:
Atkins Cookbook at http://atkinscenter.com

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