Indian Style Lamb with Sweet Potatoes
This recipe is easy to make and taste delicious.
Yield
4 servingsPrep
8 minCook
20 minReady
28 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
lamb shoulder
or leg, minced |
|
| 1 | medium |
onions
quartered and sliced thin |
|
| 2 | tablespoons |
ginger
minced fresh |
|
| 3 | medium |
garlic cloves
pressed |
*
|
| 1 | teaspoon |
garam masala
|
*
|
| 5 | cups |
kale
finely chopped |
|
| 3 | cups |
sweet potatoes, or yams
peeled and cut in 1 inch cubes (about 1 large potato) |
|
| 1 | cup |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 1 | tablespoon |
vegetarian chicken broth, non-fat, low-sodium
divided |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
lamb shoulder
or leg, minced |
|
| 1 | medium |
onions
quartered and sliced thin |
|
| 3E+1 | ml |
ginger
minced fresh |
|
| 3 | medium |
garlic cloves
pressed |
*
|
| 5 | ml |
garam masala
|
*
|
| 1.2 | l |
kale
finely chopped |
|
| 7.1E+2 | ml |
sweet potatoes, or yams
peeled and cut in 1 inch cubes (about 1 large potato) |
|
| 237 | ml |
vegetarian chicken broth, non-fat, low-sodium
|
*
|
| 15 | ml |
vegetarian chicken broth, non-fat, low-sodium
divided |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
Directions
Prepare all the vegetables by chopping and have ready.
Heat 1 tablespoon broth in a medium stainless steel large size braising pot or skillet.
Healthy Sauté onion, garlic, ginger and lamb in broth over medium heat for about 5 minutes, stirring frequently.
Add garam masala, mixing well for about half a minute.
Add 1 cup broth and stir in sweet potatoes and kale.
Simmer on medium low heat covered for about 15 minutes, stirring occasionally, or until lamb, potatoes and kale are tender.
Season with salt and pepper.
