Braised Lamb with Cumin and Lemon

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.