*  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