Tweet
I tried this recipe tonight - it comes from a cookbook with authentic foods from Singapore, and I thought it was really :yummy !
I tweaked the recipe so that 1 serving only had 7.5g net carbs by reducing the number of onions used and using fresh tomatoes instead of tomato puree and sauce (any of you interested in the original recipe, let me know - still Atkins friendly)
* 3 teaspn finely chopped fresh ginger OR 2 teaspn crushed fresh ginger
* 2 cloves garlic, crushed
* 6 cardamoms pods, bashed OR 0.5 teaspn ground cardamon
* 6 cloves OR 0.5 teaspn ground cloves
* 1 thumb-sized piece cinnamon bark OR 0.5 teaspn ground cinnamon
* 1.5 tspn Splenda (optional)
* 20 oz lamb/mutton, cut into pieces
* 4 tablespn ghee (clarified butter) OR 2 tablespn butter & 2 tablespn olive oil OR 4 tablespn olive oil (last is the "healthiest" option, first is the tastiest!)
* 0.5 cup diced onion
* 3 tablespn curry powder mixed to a paste with 4 tablespn water
* 2 teaspoons lime juice
* 2 cups diced fresh tomatoes
1. Heat pan. Add ghee (or substitute as above) and brown the cardamoms, cloves and cinnamon bark.
2. Add diced onions and fry till fragrant (5min)
3. Add curry paste and fry over a moderate heat till oil seeps through
4. Add only 2 tablespoons for the fresh tomatoes to the curry paste and fry till mixture is a little dry but not burnt
5. Add lamb and 8 fl oz water (and Splenda - I didn't use it tonight, but if you do, remember to include the carb amount to the figures in the nutritional panel listed at end).
6. Cook over high heat for 15min, stirring occasionally. Let meat simmer till tender (about 3/4 hour).
7. Add another 8fl oz (or less) - enough to keep meat moist. Add more water if you want a thinner sauce, less if you want a thicker sauce.
8. Finally add all the tomatoes and crushed garlic. Cook tomatoes according to how thick you'd like the sauce. Salt to taste
(9. I eliminated the milk in this recipe, however 1 small can of evaporated milk can be added at the end to the sauce. I didn't because I am not ready for the dairy rung yet. Still, the recipe worked without it and tasted very very nice)
Here is the nutritional panel on this recipe: (if no milk or Splenda added)
Calories 461
Calories from Fat 321.75
Total Fat 35.75g
Saturated Fat 10.75g
Polyunsaturated Fat 3.25g
Monounsaturated Fat 19g
Total Carbohydrate 11g
Dietary Fiber 3.75g
Protein 25.5g
(Sorry, no picture... but it tasted soooo yummy!)
I tweaked the recipe so that 1 serving only had 7.5g net carbs by reducing the number of onions used and using fresh tomatoes instead of tomato puree and sauce (any of you interested in the original recipe, let me know - still Atkins friendly)
* 3 teaspn finely chopped fresh ginger OR 2 teaspn crushed fresh ginger
* 2 cloves garlic, crushed
* 6 cardamoms pods, bashed OR 0.5 teaspn ground cardamon
* 6 cloves OR 0.5 teaspn ground cloves
* 1 thumb-sized piece cinnamon bark OR 0.5 teaspn ground cinnamon
* 1.5 tspn Splenda (optional)
* 20 oz lamb/mutton, cut into pieces
* 4 tablespn ghee (clarified butter) OR 2 tablespn butter & 2 tablespn olive oil OR 4 tablespn olive oil (last is the "healthiest" option, first is the tastiest!)
* 0.5 cup diced onion
* 3 tablespn curry powder mixed to a paste with 4 tablespn water
* 2 teaspoons lime juice
* 2 cups diced fresh tomatoes
1. Heat pan. Add ghee (or substitute as above) and brown the cardamoms, cloves and cinnamon bark.
2. Add diced onions and fry till fragrant (5min)
3. Add curry paste and fry over a moderate heat till oil seeps through
4. Add only 2 tablespoons for the fresh tomatoes to the curry paste and fry till mixture is a little dry but not burnt
5. Add lamb and 8 fl oz water (and Splenda - I didn't use it tonight, but if you do, remember to include the carb amount to the figures in the nutritional panel listed at end).
6. Cook over high heat for 15min, stirring occasionally. Let meat simmer till tender (about 3/4 hour).
7. Add another 8fl oz (or less) - enough to keep meat moist. Add more water if you want a thinner sauce, less if you want a thicker sauce.
8. Finally add all the tomatoes and crushed garlic. Cook tomatoes according to how thick you'd like the sauce. Salt to taste
(9. I eliminated the milk in this recipe, however 1 small can of evaporated milk can be added at the end to the sauce. I didn't because I am not ready for the dairy rung yet. Still, the recipe worked without it and tasted very very nice)
Here is the nutritional panel on this recipe: (if no milk or Splenda added)
Calories 461
Calories from Fat 321.75
Total Fat 35.75g
Saturated Fat 10.75g
Polyunsaturated Fat 3.25g
Monounsaturated Fat 19g
Total Carbohydrate 11g
Dietary Fiber 3.75g
Protein 25.5g
(Sorry, no picture... but it tasted soooo yummy!)
, I think you'd like the full recipe as you've reached GW.
Comment