Sarah_P
Happy to be slim at last
I am planning ahead for Easter and trying to find some dishes that I can cook for visitors, but that I will also be able to enjoy. I will have gone fully low carb by then.
So, is this lamb pasanda ok for low carb? It's obviously a very high fat dish, but seems to me that it should be ok? I obviously won't eat tons of it.
What do you all think?
Lamb Pasanda Ingredients
1 1/2 oz Ghee or unsalted butter
6 oz onions peeled and chopped
1lb lean lamb cubed
2 cloves of garlic
1 inch piece of ginger grated
150ml natural yoghurt
½ tsp turmeric
2 tsp coriander
1 tsp cumin
½ tsp ground nutmeg
1 large pinch cayenne
200ml water
150 ml single cream
1oz ground almonds
½ tsp salt
1 tsp garam masala
Toasted blanched almonds
Instructions for Lamb Pasanda
Melt the butter in a large frying pan and fry the onions until just beginning to brown. Add the lamb and cook until browned. Add the garlic, ginger, yoghurt, Turmeric, Coriander, Cumin, Nutmeg, Cayenne Pepper and water and bring to the boil. Cover and simmer for 30 minutes or until the meat is tender. Stir in the cream, almonds, salt and Garam Masala. Heat through gently and serve garnished with the toasted almonds.
So, is this lamb pasanda ok for low carb? It's obviously a very high fat dish, but seems to me that it should be ok? I obviously won't eat tons of it.
What do you all think?
Lamb Pasanda Ingredients
1 1/2 oz Ghee or unsalted butter
6 oz onions peeled and chopped
1lb lean lamb cubed
2 cloves of garlic
1 inch piece of ginger grated
150ml natural yoghurt
½ tsp turmeric
2 tsp coriander
1 tsp cumin
½ tsp ground nutmeg
1 large pinch cayenne
200ml water
150 ml single cream
1oz ground almonds
½ tsp salt
1 tsp garam masala
Toasted blanched almonds
Instructions for Lamb Pasanda
Melt the butter in a large frying pan and fry the onions until just beginning to brown. Add the lamb and cook until browned. Add the garlic, ginger, yoghurt, Turmeric, Coriander, Cumin, Nutmeg, Cayenne Pepper and water and bring to the boil. Cover and simmer for 30 minutes or until the meat is tender. Stir in the cream, almonds, salt and Garam Masala. Heat through gently and serve garnished with the toasted almonds.
