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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in a copy of Diabetes and You -exchanges: 3 meats, 1 1/2 vegetables. 163 mg sodium, 11 g fat (3.6 saturated), 29 g protein, and 8 g carbs Ingredients:
1 lb lean lamb fillets |
1 lb fresh spinach |
2 teaspoons olive oil |
1 onion, diced |
1 teaspoon ground turmeric |
2 teaspoons ground coriander |
2 teaspoons ground ginger |
1/2 teaspoon chili powder |
3 tablespoons low-fat plain yogurt |
1/8 teaspoon dried thyme |
1 teaspoon prepared mustard |
Directions:
1. Trim fat from lamb and cut into 1 inch pieces.
2. Cut spinach into 1/4 inch strips.
3. In large nonstick skillet, heat oil and saute onion until softened.
4. Add lamb, tumeric, coriander, ginger and chili powder.
5. Simmer for 10 minutes until meat is browned.
6. Stir in spinach and remaining ingredients.
7. Cover and simmer for 30 minutes, stirring occasionally, adding water if pan is dry.
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