Curried Lamb
Dec 3, 2006 9:01:56 GMT -8
Post by jjg on Dec 3, 2006 9:01:56 GMT -8
Curried Lamb (Serves 2)
1/2 cup vegetable broth
1/4 cup sour cream
1 teaspoon cornstarch
1 teaspoon curry powder
salt and pepper to taste
1/2 tablespoon olive oil
1/2 pound lamb sirloin, cut into 1/2 inch cubes
2 cups small fresh broccoli florets
1/4 cup water
Combine first five ingredients in a small bowl; stir well and set aside. Heat oil in a large skillet over medium-high heat. Add meat and sauté 5 minutes, or until browned. Remove lamb from the skillet and set aside. Add broccoli and sauté another 3 minutes. Add water; cover, reduce heat, and simmer 4 minutes. Return lamb to skillet; stir in the broth mixture. Bring to a simmer; cook 2 minutes, stirring gently.
Nutrition per serving: 399 calories; 30 g fat; 19 g protein; 13 g carbohydrate; 3 g dietary fiber; 76 mg cholesterol; 492 mg sodium.
Exchanges: 1/2 starch; 2 lean meat 1/2 vegetable; 5 fat
Serving suggestions: Serve with garlic sautéed spinach along with a green salad.
1/2 cup vegetable broth
1/4 cup sour cream
1 teaspoon cornstarch
1 teaspoon curry powder
salt and pepper to taste
1/2 tablespoon olive oil
1/2 pound lamb sirloin, cut into 1/2 inch cubes
2 cups small fresh broccoli florets
1/4 cup water
Combine first five ingredients in a small bowl; stir well and set aside. Heat oil in a large skillet over medium-high heat. Add meat and sauté 5 minutes, or until browned. Remove lamb from the skillet and set aside. Add broccoli and sauté another 3 minutes. Add water; cover, reduce heat, and simmer 4 minutes. Return lamb to skillet; stir in the broth mixture. Bring to a simmer; cook 2 minutes, stirring gently.
Nutrition per serving: 399 calories; 30 g fat; 19 g protein; 13 g carbohydrate; 3 g dietary fiber; 76 mg cholesterol; 492 mg sodium.
Exchanges: 1/2 starch; 2 lean meat 1/2 vegetable; 5 fat
Serving suggestions: Serve with garlic sautéed spinach along with a green salad.