Braised Lamb with Cumin and Lemon
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 03, 2005
Total carbohydrates: 14.8grams
Per Serving: 7.4 grams
Serves 2
Ingredients
1 tablespoon olive oil
2 pounds neck of lamb, cut into 2-inch pieces, or 1 ½ pounds lamb shoulder, cut into 1-inch cubes
2 tablespoons of tofu or soy flour (available at natural-food stores)
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 teaspoons ground coriander
3 cloves garlic, minced
½ cup chicken stock
juice of 1 lemon
¼ cup sour cream
salt to taste
Instructions
Heat the oil in a large casserole over medium-high heat until hot but not smoking. Dust the lamb with the flour and sauté in a single layer for 3 to 4 minutes on each side, or until browned. Add the cumin, turmeric, coriander, garlic, chicken stock, and lemon juice. Cover the casserole tightly and braise over low heat for 30 minutes. Stir in the sour cream and salt during the last 5 minutes of cooking. Serve immediately.
