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Persian Style Lamb
6 servings
2 pounds lamb cut into 2 inch cubes
1 cup sliced onions
¼ cup butter or oil
½ teaspoon tumeric
2 teaspoons ground coriander seed
½ teaspoon ground cumin
¼ teaspoon ground ginger
½ teaspoon paprika
1 cup water
2 teaspoons salt
1 tablespoon tomato paste
½ cup sour cream
Melt butter in heavy pan. Meanwhile, add the tumeric, coriander seed, cumin, ginger and paprika to 1/4 cup of the water, mix to a paste and set aside. Fry the onions in the butter until golden, remove and set aside. Add the lamb and cook until browned on all sides, you may have to do this in batches. Add the spice paste to the browned lamb and cook a minute or two, stirring constantly. Add the cooked onions. Add the tomato paste and remaining water; mix well. Salt to taste. Cover and cook at a simmer for 1 ½ hours until the meat is tender. Add more water during the simmering if the sauce gets too thick. Add the sour cream before serving.
For the entire recipe: total carbs = 15 grams, fiber = 3 grams, net carbs = 12 grams
Net carbs PER SERVING = 2 grams.
Edited because Desertthorn noticed I didn't include onions....
6 servings
2 pounds lamb cut into 2 inch cubes
1 cup sliced onions
¼ cup butter or oil
½ teaspoon tumeric
2 teaspoons ground coriander seed
½ teaspoon ground cumin
¼ teaspoon ground ginger
½ teaspoon paprika
1 cup water
2 teaspoons salt
1 tablespoon tomato paste
½ cup sour cream
Melt butter in heavy pan. Meanwhile, add the tumeric, coriander seed, cumin, ginger and paprika to 1/4 cup of the water, mix to a paste and set aside. Fry the onions in the butter until golden, remove and set aside. Add the lamb and cook until browned on all sides, you may have to do this in batches. Add the spice paste to the browned lamb and cook a minute or two, stirring constantly. Add the cooked onions. Add the tomato paste and remaining water; mix well. Salt to taste. Cover and cook at a simmer for 1 ½ hours until the meat is tender. Add more water during the simmering if the sauce gets too thick. Add the sour cream before serving.
For the entire recipe: total carbs = 15 grams, fiber = 3 grams, net carbs = 12 grams
Net carbs PER SERVING = 2 grams.
Edited because Desertthorn noticed I didn't include onions....