It turns out I am a grown-up, after all. I spent last weekend choosing a new washer and dryer. When it arrived yesterday, Mike and I were so excited that we sat in front of it and watched the water level rise through the window, as if it was a TV. Today I took the dog to the vet and drove home in the rain and rush hour, listening to the CBC news. Then I made a practical dinner; something I actually planned ahead this time. By the time I got home
One day not so long ago while I was attempting to do inventory in my freezer, I pulled out a small chunk of lamb, thinking I’d do something with it. I didn’t, so cubed it, tossed it with some spices in a plastic bag, sealed the bag and tossed it back in the freezer with ROGAN JOSH written on the outside. (I think I am finally beginning to learn that what goes in isn’t necessarily identifiable by sight when it comes out.) I planned to make a recipe for lamb R.J. that I found in an old copy of Cooking Light I bought at a garage sale for 25 cents. (Cooking Light recipes are fantastic.)
And I am now addicted to roasted chick peas and chard; awhile ago I roasted the chick peas in oil and garlic, salted them and ate them in front of a movie. Far better for you than chips or popcorn, but still fairly calorie-dense, unfortunately. It went swimmingly with the lamb.
(adapted from the April 2005 issue of Cooking Light)
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. ground ginger
1 tsp. chili powder
1/2-1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground turmeric
1/4 tsp. saffron threads (optional)
1/4 tp. ground allspice or cloves
1- 1 1/2 pounds boneless leg of lamb, trimmed and cut into 1/2-inch cubes
1 tsp. canola oil
1 cup less-sodium beef broth
1/2 cup low-fat yogurt or sour cream
1/4 cup chopped fresh cilantro (optional)
Combine first 9 ingredients in a plastic bag. Add lamb; seal and shake to coat. Chill for several hours or overnight, or freeze for up to 4 months.
When you’re ready to make dinner, heat oil in a large, deep skillet over medium-high heat. Brown the lamb on all sides, but don’t worry about cooking it through. Add the broth and scrape the bottom of the pan to loosen browned bits; bring to a boil. Cover, reduce heat, and simmer for 1 hour. Uncover and cook 5 minutes or until sauce thickens. Remove from heat; stir in yogurt and cilantro and serve immediately. Serves 4.
Per serving: CALORIES 193(38% from fat); FAT 8.2g (sat 2.5g,mono 3.5g,poly 0.9g); IRON 2.6mg; CHOLESTEROL 67mg; CALCIUM 90mg; CARBOHYDRATE 4.8g; SODIUM 396mg; PROTEIN 24g; FIBER 1.5g