This month, we have had a focus on healthy eating.
To give you a good idea on how to do that, we are providing some recipes Dr. Michelle recently posted on her Instagram. Check this one out!
“This Curry dish is a great way to bring new flavors into your home. Perfect food to try in the fall!
It may seem like a lot of ingredients, but most of them are just spices. ”
4 tbsp butter (1/2 stick)
1 cinnamon stick
6 green cardamom pods, lightly bruised
1 large onion, finely chopped
3 cloves garlic, finely minced
1 tbsp ginger, finely grated
2 tbsp paprika
3/4 tsp chili powder (or to taste)
4 tsp ground coriander
4 tsp ground cumin
2 tsp turmeric powder
1/4 tsp nutmeg
1 tsp garam marsala
1/2 tsp fennel powder
5 tbsp tomato sauce
1 tsp salt
2 lb lamb roast, cut into 1" cubes
1.5 cups chicken stock
Melt butter in a large pan over medium-high heat. Add cinnamon stick, cardamom pods, and cloves, and lightly roast for about a minute.
Add chopped onion and sauté until translucent, then add garlic and ginger and stir until fragrant.
Add spices: paprika, chili powder, ground coriander, ground cumin, turmeric, nutmeg, garam marsala, and fennel powder, and stir for 30 seconds.
Add tomato sauce, salt, and chicken stock, and stir together before adding the cut lamb roast.
Let cook, covered, on low-medium heat for about 1 hour 45 minutes. Lamb will be tender when pierced with fork.
Remove lid and cook for another 15 minutes to reduce sauce.
When reduced, add 1/2 tsp garam masala, 1/2 tsp fennel powder, and 1/2 cup plain or greek yogurt.
Remove from heat and enjoy with rice.