This curried lamb casserole has more to offer than being easy to make, tasty and low in fat. The recipe is from a source which caters to the special needs of diabetics.
There are about 250 recipes in the collection published as “America’s Complete Diabetes Cookbook” (Robert Rose Inc., 2005, $19.95 paperback) edited by Katherine E. Younker, a registered dietitian experienced in diabetes education. This is her third cookbook.
The book includes background information for people with diabetes, and guidelines for healthy meal planning. The recipes range from appetizers to main courses, from sandwiches and muffins to desserts, and include children’s food.
For this nutritious casserole, the editor points out that vegetables other than those listed can be used, as you wish; the amount of curry powder can be adjusted to taste, and the dish can be served over rice, linguine or couscous. You can make and refrigerate it up to a day ahead, and reheat on low heat. The dish can also be frozen.
Curried Lamb Casserole With Sweet Potatos
INGREDIENTS
DIRECTIONS
In a large nonstick Dutch oven, heat oil, saute lamb for 2 minutes or just until seared all over. Remove lamb and set aside.
To pan, add garlic, onion, carrots, green pepper and sweet potatoes; cook, stirring often for 8 to 10 minutes or until tender.
Add mushrooms and cook until softened, about 3 minutes.
Add stock, wine, tomato paste and curry powder. Return lamb to pan; cover and simmer for 1 1/2 hours, stirring occasionally.
Makes 4 servings.
Nutrition information per serving: 310 cal., 32 g carbo., 5 g fiber, 23 g pro., 9 g total fat (2 g saturated), 783 mg sodium, 61 chol.
Exchanges per serving: 1 starch, 2 vegetables, 2 1/2 lean meat, 1/2 fat.
