6 Serves
104 Mins
35 g
55 g
30 g
Soak the dried jameed in hot water until softened, then blend until smooth using a blender.
Ingredients, vitamins, and health benefits
Hot Water
Almonds
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ZimbabweanVitamin E
5 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
148 µg / 400 µgCalcium
164 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
187 mg / 420 mgPhosphorus
719 mg / 1,250 mgPotassium
1509 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
12 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
93 µg / 55 µgFiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
196 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
In a large pot, heat the cooking oil and sear the lamb pieces until browned on all sides.
Add water to the pot, bring to a boil, and simmer the lamb until tender, then stir in the prepared jameed sauce and season with salt and pepper.
Prepare the rice by cooking it with turmeric and water until fluffy.
Layer the flatbread on a large serving platter, top with the rice, arrange the lamb on top, and pour the jameed sauce over everything before serving.
Boiling Water
Jameed (Dried Fermented Yogurt)
Cooking Oil
Lamb
Salt
Salt And Pepper
Turmeric
Shrak (Thin Flatbread)
Vitamin A
491 µg / 900 µgVitamin C
31 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
148 µg / 400 µgCalcium
164 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
187 mg / 420 mgPhosphorus
719 mg / 1,250 mgPotassium
1509 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
196 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
45
g32
g30
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ArmenianZinc
12 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
93 µg / 55 µg