This Indian-inspired lamb recipe is full of vegetables and exotic tasting spices. Served over chickpeas, it's a delicious and filling meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine fennel, coriander, cumin, salt, pepper and cinnamon. Add lamb pieces; toss to coat. In a large saucepan cook lamb in 1 tablespoon of the oil over medium heat until browned, stirring occasionally. Remove from the heat and carefully add the water to the lamb in saucepan. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until lamb is tender.

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  • Meanwhile, in a large skillet cook carrots, celery and onion in remaining 1 tablespoon oil over medium heat for 5 minutes, stirring occasionally. Add zucchini and garlic. Cook about 5 minutes more or until vegetables are just tender. Stir in garbanzo beans. In a small bowl whisk together chicken broth and flour. Add to bean mixture. Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. Remove from the heat and stir in spinach and garam masala.

  • To serve, divide bean mixture among four serving plates. Top with lamb and sprinkle with cilantro and/or mint.

Nutrition Facts

366.6 calories; protein 32.9g 66% DV; carbohydrates 29.8g 10% DV; exchange other carbs 2; dietary fiber 7.9g 32% DV; sugars 5.1g; fat 12.7g 20% DV; saturated fat 1.8g 9% DV; cholesterol 71.3mg 24% DV; vitamin a iu 10556.3IU 211% DV; vitamin c 24.2mg 40% DV; folate 120.2mcg 30% DV; calcium 156.1mg 16% DV; iron 5.8mg 32% DV; magnesium 61.4mg 22% DV; potassium 804.4mg 23% DV; sodium 587.1mg 24% DV.