Lamb Curry

When lamb is braised with spices, it becomes infused with flavor. This dish is made with the neck of the lamb, an inexpensive but extremely tender cut. The tasty lamb requires only 30 minutes of braising, but if you have the time, you can braise it for up to an hour for added flavor.

PREP TIME: 25 MINUTES • COOK TIME: 30 MINUTES
4 SERVINGS

• 1 tablespoon olive oil
• 2 pounds neck of lamb, cut into 2-inch pieces, or 1½ pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons Atkins Quick Quisine^™ Bake Mix or soy flour
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 cloves garlic, minced
• ½ cup reduced-sodium chicken broth
• 2 tablespoons fresh lemon juice
• ½ cup whole-milk yogurt
• salt to taste

1. Heat the oil in a large casserole over medium-high heat until hot but not smoking. Dust the lamb with the bake mix. Add the lamb to the pot and cook in a single layer for 3–4 minutes on each side, or until browned. Stir in the curry, cumin, coriander, and garlic; then stir in the chicken broth and lemon juice. Cover the casserole tightly and braise over low heat for 30 minutes.

2. Stir in the yogurt and salt during the last 5 minutes of cooking. Do not boil. Serve immediately.

PER SERVING

carbs: 5 grams; Net Carbs: 4 grams;
fiber: 1 gram; protein: 28 grams; fat: 24 grams; calories: 348

PHASES 2–4