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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spicy Lamb with Curried Coleslaw

Source: dLife

A spicy, curried lamb dish accompanied by a crispy coleslaw.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	414.9

Total Carbs	9.9 g

Dietary Fiber	1.8 g

Sugars	4.3 g

Total Fat	27.9 g

Saturated Fat	12.0 g

Unsaturated Fat	2.2 g

Potassium	465.1 mg

Protein	30.2 g

Sodium	422.3 mg

Dietary Exchanges 27.9 Fat, 0.2 Vegetables, 0.0 Fruits, 4.1 Meat, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.5
2 1/2 lb whole leg of lamb 1.0
1 each medium onions 0.25
0 1/4 tsp black pepper 0.25
0 1/4 cup fat free unsalted beef broth 0.25
0 1/4 cup sugar free apricot jam 0.25
0 1/4 cup low sodium soy sauce 1.0
1 tsp curry powder 1.0
1 tsp fresh lemon peel 0.5
0 1/2 tsp ground cinnamon 0.25
0 1/4 tsp ground cayenne (red pepper) 0.5
0 1/2 cup fat free mayonnaise 3.0
3 tbsp fat free half and half 0.5
0 1/2 tsp curry powder 5.0
5 cup coleslaw salad mix

Directions

Remove excess fat from meat. Cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place onion in cooker. Add meat. Sprinkle with black pepper. Combine in a small bowl beef broth, jam, soy sauce, the 1 teaspoon curry powder, lemon peel, cinnamon, and cayenne pepper. Pour over meat.
Combine in a small bowl beef broth, jam, soy sauce, the 1 teaspoon curry powder, lemon peel, cinnamon, and cayenne pepper. Pour over meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
In the meantime make the slaw by combining in a large bowl the mayonnaise, half-and-half, and the 1/2 teaspoon curry powder. Add cabbage, stir until coated. Cover and chill for up to 12 hours.
Remove meat and onion from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Transfer meat and onion to a serving bowl. Skim fat from the reserved liquid. Drizzle meat with enough of the cooking liquid to moisten. Serve with curried slaw.