To buy: 1/2 pound lamb cubes, cut from leg, 1 can low-sodium diced tomatoes, 1 bag washed ready-to-eat spinach (5 ounces needed), 1 bottle ground cumin, 1 bottle ground coriander, 1 bottle cayenne pepper and 1 package microwave brown rice.
Staples: olive oil spray, olive oil, minced garlic, onion, salt and black peppercorns.
Saag Gosht (Indian Lamb Stew)
Recipe by Linda Gassenheimer
4 teaspoons olive oil, divided use
1 cup sliced onion
1 teaspoon minced garlic
3/4 pound 1-inch lamb cubes, cut from leg
1 cup drained, low-sodium diced tomatoes
5 cups washed ready-to-eat spinach
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Salt and freshly ground black pepper
1 package microwave brown rice (to make 1 1/2-cups cooked rice)
Heat 1 teaspoon oil in a medium-size nonstick skillet over medium-high heat. Add onion and sauté onions for 3 minutes. Add garlic and sauté another minute. Add lamb and brown on all sides, about 1 minute. Add tomatoes, spinach, cumin, coriander and cayenne pepper. Stir until the spinach begins to wilt. Cover with a lid, lower heat to medium. Do not boil. Cook 5 minutes. Stir in remaining olive oil. Add salt and pepper to taste. While lamb cooks, microwave rice according to package instructions. Measure 1 1/2-cups cooked. Divide rice between two dinner plates and serve lamb and vegetables on top.
Yield 2 servings.
Nutritional analysis per serving: 563 calories (33 percent from fat), 20.4 g fat (5 g saturated, 8.7 g monounsaturated), 108 mg cholesterol, 42.7 g protein, 52.7 g carbohydrates, 7.8 g fiber, 192 mg sodium.