This dish is traditionally made with lamb, but as I’m not fond of American lamb (too strong for me), I now make this with beef. This was a dish we ate often when I lived in Iran as a child. Iranian lamb is processed under a year of age, and is thus not strong at all, so I could eat this curry made with lamb when we lived there. But not once we got back to the States, where lamb is processed much older. 😦 This dish is quite simple to throw together and must simply simmer awhile for the flavors to develop. Traditionally served over wonderful, nutty, aromatic Iranian rice (similar to basmati, but even better!), but on Atkins we have to avoid the rice. Instead, serve it over a bed of grated cauliflower that has been lightly steamed. Bananas (only for people on Maintenance) seared in butter are GREAT eaten with this particular curry! This is quite different from Indian curries, actually. This recipe as written is Induction friendly. Sometimes dried pitted prunes or raisins (if you are to the fruits rung of OWL only) and some walnuts are added to Iranian curries.
VARIATION: Make it with the traditional lamb. 🙂
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1 1/2 lb. slivered lamb, lean beef chuck or sirloin
2 T. olive oil
Enough water just to barely cover the meat
1/2 bay leaf
6 black peppercorns
4 oz. chopped yellow onion
2 T. chopped parsley
2 tsp. high quality curry powder (I use Sharwood’s mild)
1 T. tomato paste
Xanthan gum to thicken
DIRECTIONS: Brown meat in olive oil over high heat. Cover with water and add remaining ingredients. Simmer covered with lid for about 1 hour or until meat is tender. Time will vary with different meats and thickness used in slivering it up. When your meat is tender, lightly dust the curry with xanthan gum 2-3 times, stirring between each addition to see how thick it’s getting. Stop when you’re satisfied with thickness (usually about 1/8-1/4 tsp total in my experience).
Mom always overcooked portions, so she cooked this amount for a family of 4. If you need fewer servings, go on and cook the whole recipe, as it freezes well and like Italian spaghetti sauce, it just gets better each time you reheat it!
NUTRITIONAL INFORMATION: Serves 4, each serving has:
12.63 g fat, 3.88 g carbs, 1.93 NET CARBS
1.95 g. fiber
38.58 g. protein
39 mg sodium