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4 Serves
83 Mins
In a large heavy-bottomed pot, heat the cooking oil over medium-high heat and sear the lamb meat until browned on all sides.
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ItalianVitamin E
3 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
74 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
522 mg / 1,250 mgPotassium
1048 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
15 g / 20 gCholesterol
188 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Add the onion and garlic to the pot, sautéing until softened and fragrant.
Pour in the lamb stock and bring the mixture to a boil, then reduce the heat to low and simmer until the lamb is tender.
Stir in the basmati rice and ensure it is well-coated in the liquid, then cover and simmer until the rice is cooked through.
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