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Curried Lamb on Rice



  1. Heat a large non-stick skillet. Brown the lamb, onion, and garlic in the margarine about 5 minutes. Add the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.
  2. Cover and simmer 30 to 40 minutes, or until the lamb is tender. Stir occasionally and add a little water if the liquid evaporates.
  3. Toss the grated carrot with the rice in a small non-stick saucepan. Heat through.
  4. Divide the rice among 4 serving plates; divide the lamb over the rice.

Nutritional Information Per Serving:

Calories: 331
Fat: 10 grams
Fiber: 2 grams
Cholesterol: 75 miligrams
Protein: 28 grams
Carbohydrates: 31 grams
Sugars: 4 grams

Diabetic Exchanges

2 Starch, 3 Lean Meat

Source: The New Family Cookbook for People with Diabetes