6 Serves
85 Mins
Prepare the ingredients by cutting the lamb into cubes, slicing the carrots into matchsticks, and chopping the onion.
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HungarianVitamin E
1 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
35 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
588 mg / 4,700 mgSodium
749 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot or Kazan over medium-high heat.
Sear the lamb cubes until browned on all sides, then add the onion and cook until translucent.
Add the carrots and cook until softened, then stir in the cumin seeds, salt, and black pepper.
Layer the rice over the meat and vegetable mixture, add enough hot water to cover the rice by about an inch, and place the whole head of garlic in the center.
Cover the pot tightly and simmer on low heat until the rice is tender and the liquid is absorbed.
21
g9
g21
g
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