I've always been more or less 'addicted' to Indian food, and realised that if I skip the Naan-bread (that's a difficoult deccision!!) and substitute the rice for a plain salad, I can still eat most of my Indian favorites!

This is a Ginger Casserole I tried last weekend that had my Lover in a state of euphoria! *lol*


Serves 2

400 grams (1,1 lb) beef (0.0 Carbs)
1 onion (7.5 Carbs)
1 clove of garlic (0.9 Carbs)
1 Tbs ginger, cut into thin strips (1.6 Carbs)
1 1/2 Ts. cumin (1.1 Carbs)
1 Tbs. curry powder (0.8 Carbs)
1 Ts. Garam Masala (0.4 Carbs)
1 Ts. salt (0.0 Carbs)
1 C. water (0.0 Carbs)
1 tomato (3.2 Carbs)
0.2 C. plain yoghurt (3.4 Carbs)

Butter

Total 18.9 Carbs/~ 9.5 Carbs pr. serving

Dice the beef into 1-inch cubes, peel and coarsely chop the onion and the garlic clove. Peel the ginger and cut into fine strips.


Melt some butter in a deep frying pan or a casserole, and fry the meat quickly until golden. Take the beef out and put the onion, garlic and ginger in the pan. Fry on medium heat for approx. 5 minutes while stirring constantly. Add the spices and let fry for another minute. Put the beef back into the casserole/pan and pour in the water. (You could heat the water first, but it's not necessary). Put a lid on the casserloe and let simmer on low heat for about 1 hour.

Scald the tomatoe in boiling water, remove the skin and chop coarsely (I usually remove the seeds too). Add chopped tomato to casserole when it's been simmering for 1 hour, and also add the youghurt (You could easily do this with sour-cream too!). Leave the lid off and let boil on medium heat for 30 more minutes, until the beef is tender and the sauce has thickened.

Your kitchen will smell like heaven!!

Serve with a fresh salad and some homemade Tzatziki/Raita dressing!

Note: Of course no true Indian would dream of eating beef, so for a more ethnically correct dish one should replace the beef with equal amounts of mutton or chicken! I think next time around I will do mutton - altho' you can't really taste what kind of meat is in there what with all the spices and the super-tenderness of the well-boiled meat!