- add extra fibre
- add extra fruit & vegetables
- reduce the amount of sugar, salt, or saturated fat
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Readers Digest Cooking for Diabetes
Indian baked Lamb
This recipe is an Indian version of stuffed pancakes, made with lamb mince marinated in a tempting blend of yogurt, herbs and spices. Green chillies and garam masala – a flavoursome mix of toasted ground spices – add a touch of heat to the dish.
Preparation time: 15 minutes + 1-2 hours of marinating time (could also leave overnight)
Cooking time: 30 mins
Type of recipe: healthy mains,
- 500 g lean lamb mince
- 2 tablespoons olive oil
- 4 large chapattis
- 1 small Lebanese cucumber, diced
- 1/2 red onion, finely diced
- 1 tomato, diced
- 3 tablespoons low-fat natural yogurt
- paprika, to serve
- fresh mint leaves, to serve
- 1/2 cup (125 g) low-fat natural yogurt
- 185 g onions, chopped
- 2 tablespoons chopped fresh ginger
- 8 cloves garlic, chopped
- 2 green chillies, seeded and chopped
- 6 sprigs fresh coriander, including tender stems
- 6–8 fresh mint leaves or 1/2 teaspoon dried mint
- pinch of salt
- 1 teaspoon garam masala
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon ground turmeric
- To make the marinade, put all the ingredients into a food processor and process to form a smooth purée.
- Put the lamb mince in a bowl, then add the marinade and stir to combine thoroughly. Cover and refrigerate for 1–2 hours, or overnight if time permits, to allow the flavours to develop. Bring the lamb back to room temperature before cooking.
- Preheat the oven to 200°C. Pour the oil into a large casserole dish, then add the lamb and spread it out evenly. Bake in the top half of the oven for 10 minutes.
- Remove the dish from the oven and break the lamb into chunky pieces with a fork, then stir thoroughly to absorb any cooking juices. Return to the oven and cook for a further 15–20 minutes, stirring halfway through, until the lamb is lightly browned and most of the cooking juices have evaporated. Give the lamb a final stir so that any remaining juices are absorbed.
- Spoon equal portions of lamb on top of each chapatti, then top with some chopped cucumber, onion and tomato. Top with a little yogurt. Serve garnished with a sprinkle of paprika and one or two mint leaves.
Per serve (4)
Energy 1847 kJ
Protein 35.0 g
Total fat 20.0 g
Saturated fat 5.0 g
Carbohydrate 32.0 g
Sodium 425 mg
Fibre 8.0 g