• 2-3/4 Tbs. vegetable oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2-3/4 Tbs. Indian curry paste
• 2 tsp. turmeric
• 4 lamb leg steaks, diced
• 2 cups coconut milk
• 1 tsp. brown sugar
• 1 lime or lemon, juiced
• 1/3 cup plus 3 Tbs. roasted peanuts, chopped
• 1/4 cup cilantro leaves, chopped

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and garlic 1-2 minutes. Add curry paste and turmeric and sauté until fragrant. Add lamb and cook 2-3 minutes until browned. Stir in coconut milk and simmer 20 minutes or until meat is tender. Stir in brown sugar, lime or lemon juice and peanuts. Sprinkle with cilantro before serving.

Per serving: calories 744, fat 63.0g, 73% calories from fat, cholesterol 84mg, protein 31.8g, carbohydrates 19.8g, fiber 5.7g, sugar 8.2g, sodium 116mg, diet points 19.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.2, Bread: 0.1, Lean meat: 3.3, Fat: 8.7, Sugar: 0.1, Very lean meat protein: 0.0

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Burgundy, or Pinot Blanc.