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

Diabetic Living Magazine
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Ingredients

Directions

  • 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

367 calories; 12.7 g total fat; 1.8 g saturated fat; 71 mg cholesterol; 587 mg sodium. 804 mg potassium; 29.8 g carbohydrates; 7.9 g fiber; 5 g sugar; 32.9 g protein; 10556 IU vitamin a iu; 24 mg vitamin c; 120 mcg folate; 156 mg calcium; 6 mg iron; 61 mg magnesium;

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