My Garden ~ a Kiwi's take on life

"I wandered lonely as a cloud That floats on high o'er vales and hills," William Wordsworth

One Hour to Dinner ~ Lamb Curry

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Not feeling like cooking tonight after a busy and tiring day. But put dinner on the table I must – particularly as the Type-II diabetic member of the household must follow a regular and healthy eating plan. The whole family can eat the same meals and everything cooked in one-dish is a quick way to get a meal to the table. By no means an expert, I am now used to making sense of the nutritional numbers on food labels and I make sure there are suitable packets and tins of convenience food staples in the pantry. My garden vegetables and herbs provide that vital fresh green element. It is important to reduce fat, not add salt and to enhance flavour with herbs and spices.

Blood glucose levels are directly affected by the kind and amount of carbohydrate foods eaten. Non-starchy vegetables like aubergine, chilli, onions, pumpkin, silverbeet or swiss chard and zucchini are less likely to raise blood glucose levels. One tip I picked up at at a diabetic dietary seminar was to decide the kind of carbohydrate and then to build the dish around that. Wild and long grain rice would be the ¼ plate serve of carbohydrate. Tonight’s ¼ plate serve of  protein was diced lean lamb.

Tonight’s recipe, if it can be called that, made about 5 to 6 servings. We eat off small dinner plates – a dietary portion control tip. Flavours and quantities were decided at random as I cooked, using whatever was to hand in the fridge and on the shelf.

Lightly spray the cooking surface of an electric frypan with Canola oil. Preheat the frypan.

Sauté 1 large chopped onion, 1 finely chopped yellow chilli  and 1 heaped teaspoon each of crushed garlic and ginger pastes.

Add 1 teaspoon each of ground cumin, turmeric, cinnamon, cloves, fenugreek, cardamom, dried coriander flakes and ¼ teaspoon of cayenne pepper. Stir and continue to sauté for about 1 minute.

Brown about 500 grams of diced lamb that has been trimmed of excess fat. Stir in about 2 cups of peeled, diced pumpkin and 1 medium diced aubergine.

Add 250ml no-added salt vegetable stock. Stir and simmer for about 30 minutes.

Dice 1 large zucchini and shred several leaves of silverbeet or swiss chard. Add to the meat mixture and simmer for 5 to 10 minutes.

Stir in and gently heat through 165ml coconut cream (no additives).

Taste and adjust flavours as desired.

Microwave pre-cooked wild and long grain rice according to instructions on packet.

Serve and enjoy.

 

Author: Jenny

A few years ago when I began blogging, I was in awe of the creative, the witty, the informative, the insightful posts by writers on WordPress. I was challenged by my son to write, to set up a blog, to expand my garden diary scribblings. Never did I think from scratching and grubbing in my garden dirt would sprout words of reflection, thoughts about life lived as I know it. My garden is where I lose myself, or as Himself likes to tell others, I lose either my coffee mug or wine glass. Well at least I do put them on a gatepost so they are easily found. Always, there's something to write or chat about life lived as I know it. I have a certain sense of amazement that my blogging community is expanding. In a previous life, I once was a teacher. A four-walled classroom is an artificial construct. When thirty or so teenagers with diverse learning needs filled the space, the more I listened, the more I observed my students, the more I learned. They had stories to tell, to write of things that interested them. Luckily for me we embarked on amazing journeys of discovery and learned together. Some say a lifestyle block is a no-lifestyle block. We like being able to grow seasonal food, to enjoy fresh air and open space. Himself and I thought we had retired, about to define this older stage of our life together, but family commitments continue. And so it another phase of discovery happens as I share this place with Himself, son and grandsons and a menagerie of living creatures who rule the roost.

3 thoughts on “One Hour to Dinner ~ Lamb Curry

  1. As a Type ll working very hard to bring my A1C down, I really appreciate this kind of recipe. And I’m succeeding, by the way 🙂

    • That’s great to hear granonine. ISince attending the dietary seminars as Himself’s support, I’ve had a whole rethink on the way I cook. It’s healthy for me also.

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