Indian Lamb& Spinach,v1

* Exported from MasterCook *

Indian Lamb & Spinach,v1

Recipe By : Betty Marks, Light & Easy Diabetes Cuisine, p.81
Serving Size : 4 Preparation Time :0:45
Categories : Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lean lamb
1 pound frozen spinach -- cut into pieces
2 teaspoons virgin olive oil
1 onion -- sliced
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons ground ginger
1/2 teaspoon cayenne pepper
3 tablespoons plain low-fat yogurt
1/8 teaspoon thyme -- dried leaf
1 teaspoon prepared mustard

1. Cut lamb into small cubes and cut off all visible fat.
2. Cut spinach into 1/4-inch strips.
3. In a large non-stick skillet, heat oil and sauté onion until softened.
Add lamb, turmeric, coriander, ginger and ground cumin.
Simmer, stirring, 10 minutes until meat is browned.
4. Stir in spinach, yogurt, thyme, and mustard.
Cover and simmer 15 minutes, stirring occasionally.
5. Add water (only) if needed.
Simmer 15 minutes more, until meat is tender.

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Serving Ideas : spiced rice pilaf and a green salad


and here's how I actually make Indian Lamb & Spinach. My adaptations reflect
various food allergies as well as my attempts to simplify the preparation.