Atkins Lamb Recipes

Ingredients:

1 tbsp canola oil
1 tbsp butter
2 lb lamb stew meat, 2' pieces
1 small onion, chopped
2 clove (3 g) garlic, finely chopped
2 tsp fresh ginger, grated, or 1/2 tsp dried
2 tbsp curry powder
1 can chicken broth, reduced sodium
1/4 cup whole milk yogurt
2 tbsp fresh cilantro, chopped
2 tbsp curry-flavor pumpkorn (optional)

Instructions:

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.

1. Heat butter and oil in a large Dutch oven over medium heat. Brown lamb
in batches; transfer to a plate. Discard all but 2 tbs fat.

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

3. 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.

4. Remove from heat. Stir in yogurt, and cilantro. Before serving garnish
with Pumpkorn.

May be made through step 3 up to 3 days ahead

Servings: 4

Prep time: 10 minutes

Bake/Cook time: 1 h 30 min

Carbohydrates: 5.5 grams

Net Carbs: 4 grams

Fiber: 1 grams

Protein: 60 grams

Fat: 23 grams

Calories: 480

Servings: 1