Curried Lamb over Rice

[barbogold]

CURRIED LAMB ON RICE

This could be made with your favorite meat or poultry.

Yield: About 3 cups (4 servings)
Serving Size: about 3/4 cup lamb plus 1/2 cup rice
Source: The New Family Cookbook for People with Diabetes
Info: diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS

- 1 pound lean lamb, well trimmed and cubed
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon margarine
- 1 cup homemade or canned beef broth
- 2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1 medium tomato, peeled, seeded, and chopped
- 1-1/2 tablespoons all-purpose flour
- 1/2 cup grated carrot
- 2 cups cooked rice

DIRECTIONS

Heat a large non-stick skillet. Brown the lamb, onion, and
garlic in the margarine about 5 minutes. Add the broth, curry
powder, salt, ginger, tomato, and flour. Stir to mix well.

Cover and simmer 30 to 40 minutes, or until the lamb
is tender. Stir occasionally and add a little water
if the liquid evaporates.

Toss the grated carrot with the rice in a
small non-stick saucepan. Heat through.

Divide the rice among 4 serving plates;
divide the lamb over the rice.

Nutritional Information Per Serving:
Calories: 331, Fat: 10 g, Cholesterol: 75 mg, Carbohydrate: 31 g,
Dietary Fiber: 2 g, Sugars: 4 g, Protein: 28 g
Diabetic Exchanges: 2 Starch, 3 Lean Meat