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4 Serves
155 Mins
Place the raisins and prunes into a small bowl, cover with water, and add lemon juice. Allow to soak for at least 60 minutes, then drain and roughly chop the prunes.
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Vitamin E
1 mg / 15 mgVitamin K
248 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
96 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
416 mg / 1,250 mgPotassium
1070 mg / 4,700 mgSodium
273 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
19 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
In a large pan, melt the butter over medium heat. Add the onion and sauté for 5 minutes until softened.
Add the cubed lamb, ground lamb, and crushed garlic cloves to the pan. Fry for 5 minutes, stirring constantly until the meat is browned.
Pour 2/3 cup of stock into the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes until the lamb is tender.
Add the remaining stock and bring to a boil. Stir in the rinsed long-grain white rice and a large pinch of saffron.
Cover the pan and simmer for 15 minutes, or until the rice is tender.
Stir in the drained raisins, chopped prunes, and season with salt and pepper to taste. Heat through for 2 minutes, then transfer to a serving dish and garnish with fresh flat-leaf parsley.
3
g42
g5
g
Thai
Palestinian