Koftah Curry

Atkins Diet And Recipes

EAT ALL The Delicious Food and LOSE 10-15 lbs in Just Two Weeks with Atkins Diet Plan

Weight Loss Recipes

Four Simple Phase To A Healthier And New Lifestyle

Delicious And Healthy Low Carb Atkins Diet Recipe

Category : Meat

Recipe : Koftah Curry

Makes 4 servings

Serve these delicious egg-shaped meatballs in their spicy, creamy sauce on a bed of
rice pilaf. For lovely canapes or hors d'oeuvres, use slivered almonds in place of the
whole almonds, make the meatballs smaller and serve with the sauce for dipping.

1/2 ounce blanched shelled almonds (about 12 almonds)
14 ounces lean ground lamb
2 ounces drained cooked chickpeas (garbanzo beans), mashed
1 medium onion, minced
1/4 cup minced fresh cilantro
1 teaspoon grated pared fresh ginger root
3/4 teaspoon salt
1/2 teaspoon mild or hot curry powder
Pinch cinnamon
Pinch ground red pepper
1/2 teaspoon vegetable oil
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup low-sodium chicken broth
1/2 cup plain nonfat yogurt
1 teaspoon cornstarch

Place almonds into small heat-resistant bowl; add boiling water to cover. Let stand
5 minutes.
Meanwhile, in medium bowl, combine lamb, chickpeas, half of the onion, 2
tablespoons of the cilantro, the ginger, 1/2 teaspoon of the salt, the curry
powder, cinnamon and pepper. Divide lamb mixture into 12 equal portions; shape
each portion into a 3" patty.
Drain almonds, discarding liquid; place 1 almond onto center of each lamb patty.
Fold patties around almonds to enclose, forming 12 egg-shaped meatballs.
Spray medium nonstick skillet with nonstick cooking spray; heat. Add meatballs;
cook over medium heat, turning as needed, 8-10 minutes, until browned on all
sides. Remove meatballs from skillet; set aside.
To prepare sauce, in same skillet, heat oil; add remaining onion. Cook over
medium heat, stirring frequently, 8-10 minutes, until onion is golden brown.
Reduce heat to low; add garlic, cumin and turmeric. Cook, stirring constantly, 3
minutes, until onion is evenly coated (do not burn). Remove from heat; set aside.
In small bowl, with wire whisk, combine broth, yogurt, cornstarch, remaining 2
tablespoons cilantro and remaining 1/4 teaspoon salt, blending until cornstarch is
dissolved; stir into onion mixture.
Return skillet to heat; bring liquid to a boil. Reduce heat to low; add meatballs.
Simmer, basting meatballs occasionally with sauce, 10 minutes, until meatballs are
cooked through and flavors are blended. Divide evenly among 4 plates and serve.

SERVING (3 MEATBALLS WITH 1/4 CUP SAUCE) PROVIDES: 1/4 Fat, 1/4
Vegetable, 3 Proteins, 35 Optional Calories.

PER SERVING: 253 Calories, 13 g Total Fat, 4 g Saturated Fat, 66 mg Cholesterol,
522 mg Sodium, 10 g Total Carbohydrate, 1 g Dietary Fiber, 22 g Protein, 100 mg
Calcium