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4 Serves
117 Mins
In a large heavy-bottomed pot, heat the cooking oil over medium-high heat and sear the lamb stew meat until browned on all sides.
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IndianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
32 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
105 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
854 mg / 1,250 mgPotassium
1025 mg / 4,700 mgSodium
959 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
3833 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the Majbus spice blend, coating the meat and vegetables thoroughly to release the aromatics.
Pour in the beef broth and bring the mixture to a boil, then reduce heat to low, cover, and simmer until the meat is tender.
Add the basmati rice to the pot, ensuring it is submerged in the liquid, and bring back to a gentle boil.
Reduce the heat to the lowest setting, cover tightly, and steam the rice until tender and the liquid is absorbed.
Remove from heat and let the dish stand, covered, for five minutes before fluffing with a fork and serving.
27
g32
g25
g
Indian