Lowcarbezine!

Cooking Low Carb: Kashmiri Lamb Shanks

Here's a scrumptious exotic lamb recipe from 200 Low-Carb Slow Cooker Recipes. Lamb shanks are just perfect for slow cooking!

Kashmiri Lamb Shanks

This was originally a recipe for a skillet curry of lamb, but it works wonderfully in the slow cooker. If you like Indian food, you have to try this. And if you've never had Indian food, you need to start!

2 1/2 pounds lamb shanks
2 tablespoons olive oil
1 cup chicken broth
1/2 teaspoon beef bouillon concentrate
1 teaspoon garam masala (recipe below)
2 teaspoons ground coriander
1 tablespoon grated ginger root
1/4 teaspoon cayenne
guar or xanthan

In your big, heavy skillet, over medium-high heat, sear the lamb shanks all over in the oil. Transfer to slow cooker.

Mix together the broth, bouillon concentrate, garam masala, coriander, ginger, and cayenne, and pour over the lamb shanks. Cover, set pot to low, and cook for 8 hours.

Remove shanks to a platter, thicken the sauce a bit with your guar or xanthan shaker, and serve over lamb.

4 Servings, each with: 530 Calories; 38g Fat; 44g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Usable Carbs.

Garam Masala

This is an Indian spice blend. You may well be able to buy perfectly lovely garam masala already made at a local Asian market or big grocery store - I can! - but if you can't, you can easily make your own.

2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cardamom
1 1/2 tablespoons black pepper
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg

Simply combine everything, and keep it in an airtight container.

Roughly 9 tablespoons, each with: 19 Calories; 1g Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3 grams usable carb.

Got a great suggestion from reader Patricia Trolian, and thought I'd pass it on - this is her variation on the Meatza recipe in 500 Low-Carb Recipes

Dana-

Try this variation on your Meatza recipe- Substitute chicken for the ground beef, and chili spices for the Italian seasoning.(Diced chorizo sausage is great, too.)

Substitute enchilada sauce for the pizza sauce, and Monterey jack and cheddar for the mozzarella. I like to top it with diced red bell pepper, olives, diced scallion, and cilantro. It's a great substitute for a high carb chicken enchilada recipe I USED TO make.

Wow. This sounds so great! I'll be trying this. Come to think of it, I have ground chicken and chorizo in my freezer, and cheddar and Monterey jack in my fridge. Sounds like a trip to the grocery store for enchilada sauce is in order...

Posted by HoldTheToast at February 13, 2005 12:30 PM