The Ultimate Low-Carb Diet Cookbook by Donna Pliner Rodnitzky

Author:Donna Pliner Rodnitzky [Rodnitzky, Donna Pliner]
Language: eng
Format: epub
ISBN: 978-0-307-75548-3
Publisher: Crown Publishing Group
Published: 2010-06-09T04:00:00+00:00

Lamb Vindaloo

This wonderful Indian dish illustrates how much piquancy can be created when a wide variety of spices are combined with the distinctive flavor of lamb. Vindaloos tend to be very hot, but you can make them a bit milder by decreasing the amount of cayenne pepper called for in the recipe or even by substituting coconut milk for the chicken broth. Please don’t let the number of ingredients frighten you away from preparing this dish. If you have each one in front of you before starting the marinade, you will discover how quick it is to prepare.

4 SERVINGS

½ cup white wine vinegar

2 large cloves garlic, minced

1 piece (1 inch) fresh ginger, peeled and minced

1 tablespoon ground turmeric

2 teaspoons dry mustard

1½ teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon coarse salt

½ teaspoon freshly ground pepper

½ teaspoon (or less) cayenne pepper

½ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground cloves

1 shoulder or boneless leg of lamb (1½ pounds), cut into 1-inch cubes

1 tablespoon extra virgin olive oil

½ cup chopped yellow onion

1 cup chicken broth

½ cup coarsely chopped cilantro leaves

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