Sa-Lamb Bombay Recipe
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1/2 cup canned, diced, no-salt-added tomatoes
- 2 cooked lamb chops, shredded
- 1 cup low-sodium chicken broth
- 1/4 cup light coconut milk
- 1 teaspoon curry powder
- 1 teaspoon cilantro
- 1/2 teaspoon red-pepper flakes
- 1 1/2 tablespoons slivered almonds
- Heat the oil in a skillet. Add the onion and saute over medium-low heat until soft (about 5 minutes), stirring occasionally. Add the tomatoes and lamb. Saute for 2 minutes. Add the chicken broth, coconut milk, spices, and almonds. Stir and bring to a boil. Cook uncovered, stirring occasionally, for 5 to 10 minutes or until the mixture is thick like gravy.
- Try eating this with brown rice or mashed potatoes.
