Indian Lamb& Spinach,v1.1

* Exported from MasterCook *

Indian Lamb & Spinach,v1.1

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lamb, ground -- lean
340 grams 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 cumin powder
3 tablespoons plain low-fat yogurt
1/8 teaspoon thyme -- dried leaf
1 1/2 teaspoons dry mustard
1/2 teaspoon granulated sugar

1. Thaw frozen ground lamb in microwave oven.
2. Thaw frozen spinach. If spinach is not precut, then cut it 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, dry mustard, and sugar.
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

NOTES : I use lean ground lamb, packaged into 454-g (1 lb) rolls by New
Zealand lamb, which Loblaw's sells frozen in the lamb part of the meat
section. The original recipe from Betty Marks uses cubed lamb with visible
fat trimmed off, but I found that it took way too much effort to prepare
that way.
The recipe also calls for fresh spinach, but again I save time by using the
frozen kind.
I'm allergic to peppers, including chili powder, so I use cumin powder to
add some zip instead of chili powder.
The recipe calls for 1 teaspoon of mustard. Since I'm allergic to vinegar, I
can't
use prepared mustard. So, I substitute a recipe for "mixed mustard" which
uses a bit of hot water, 1 1/2 tsp dry mustard and 1/2 tsp granulated sugar
to approximate the taste and texture of somewhat hot mustard. Since there
is already sufficient liquid in the recipe, and to make things easier for
me,
I just put the dry parts of the mustard recipe in.

Diabetic exchanges: 3 meat, 1 1/2 vegetable