*  Exported from  MasterCook  *
 
                         Indian Lamb & Spinach,v1.1
 
 Recipe By     : adapted from Betty Marks, Light & Easy Diabetes Cuisine,
 p.81
 Serving Size  : 4    Preparation Time :0:45
 Categories    : Lamb
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         lamb, ground -- lean
 340      grams         frozen spinach -- cut into pieces
    2      teaspoons     virgin olive oil
    1                    onion -- sliced
    1      teaspoon      ground turmeric
    1      teaspoon      ground coriander
    2      teaspoons     ground ginger
      1/2  teaspoon      cumin powder
    3      tablespoons   plain low-fat yogurt
      1/8  teaspoon      thyme -- dried leaf
    1 1/2  teaspoons     dry mustard
      1/2  teaspoon      granulated sugar
 
 1. Thaw frozen ground lamb in microwave oven.
 2. Thaw frozen spinach. If spinach is not precut, then cut it into 1/4-inch
 strips.
 3. In a large non-stick skillet, heat oil and sauté onion until softened.
 Add lamb, turmeric, coriander, ginger and ground cumin.
 Simmer, stirring, 10 minutes until meat is browned.
 4. Stir in spinach, yogurt, thyme, dry mustard, and sugar.
 Cover and simmer 15 minutes, stirring occasionally.
 5. Add water (only)  if needed.
 Simmer 15 minutes more, until meat is tender.
 
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 Serving Ideas : spiced rice pilaf and a green salad
 
 NOTES : I use lean ground lamb, packaged into 454-g (1 lb) rolls by New
 Zealand lamb, which Loblaw’s sells frozen in the lamb part of the meat
 section. The original recipe from Betty Marks uses cubed lamb with visible
 fat trimmed off, but I found that it took way too much effort to prepare
 that way.
 The recipe also calls for fresh spinach, but again I save time by using the
 frozen kind.
 I'm allergic to peppers, including chili powder, so I use cumin powder to
 add some zip instead of chili powder.
 The recipe calls for 1 teaspoon of mustard. Since I'm allergic to vinegar, I
 can't
 use prepared mustard. So, I substitute a recipe for “mixed mustard” which
 uses a bit of hot water, 1 1/2 tsp dry mustard and 1/2 tsp granulated sugar
 to approximate the taste and texture of somewhat hot mustard.  Since there
 is already sufficient liquid in the recipe, and to make things easier for
 me,
 I just put the dry parts of the mustard recipe in.
 
 Diabetic exchanges: 3 meat, 1 1/2 vegetable