The Ultimate Low-Carb Diet Cookbook: Over 200 Fabulous Recipes to Add Variety and Great Taste to Your Low- Carbohydra Te Lifestyle by Donna Pliner Rodnitzky

Author:Donna Pliner Rodnitzky
Language: eng
Format: mobi
Tags: Diets, Health & Fitness, Diet & Nutrition
ISBN: 0761534563
Publisher: Harmony
Published: 2001-06-09T07:00:00+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

TO make the Lamb Vindaloo Marinade, combine the white wine vinegar, garlic, ginger, turmeric, mustard, cumin, coriander, salt, pepper, cayenne, cardamom, cinnamon, and cloves in a large resealable plastic bag and blend well. Add the lamb and turn to coat all over. Seal the bag, and refrigerate for several hours or overnight, turning the lamb at least once.

Heat a large skillet over medium heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the onion and sauté for 4 minutes, stirring occasionally. Add the lamb and the Lamb Vindaloo Marinade and sauté over medium-high heat for 5 minutes, stirring frequently. Add the chicken broth and cilantro and bring to a boil. Cover, and simmer over low heat for 30 to 50 minutes or until the lamb is tender.

EACH SERVING PROVIDES:

6g carbohydrates, 301 calories, 36g protein, 14g fat,

2g dietary fiber, 584mg sodium, 109mg cholesterol

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