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




Ingredient Checklist


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.

  • 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

3-4 pieces lamb and 1 cup bean mixture
367 calories; protein 32.9g; carbohydrates 29.8g; dietary fiber 7.9g; sugars 5.1g; fat 12.7g; saturated fat 1.8g; cholesterol 71.3mg; vitamin a iu 10556.3IU; vitamin c 24.2mg; folate 120.2mcg; calcium 156.1mg; iron 5.8mg; magnesium 61.4mg; potassium 804.4mg; sodium 587.1mg.

4 lean protein, 2 vegetable, 1 1/2 fat, 1 starch