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4 Serves
70 Mins
35 g
70 g
25 g
Heat the cooking oil in a large Dutch oven over medium-high heat and sear the lamb until browned on all sides.
Ingredients, vitamins, and health benefits
Cooking Oil
Lamb
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SpanishVitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
189 µg / 400 µgCalcium
171 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
609 mg / 1,250 mgPotassium
1075 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
77 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
173 mg / 300 mgCaffeine
0 mgNet Carbs
66 gAlcohol
0 g
Add the onion and garlic to the pot, sautéing until fragrant, then stir in the Mandi spice blend to toast briefly.
Stir in the long grain white rice to coat it in the spiced oil, then pour in the bone broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot tightly, and simmer until the lamb is tender and the rice is fully cooked.
Remove from heat and let the dish stand, covered, for 5 minutes before fluffing with a fork and serving.
Onion
Garlic
Tlayuda tortilla
Mandi Spice Blend (Hawaij or similar)
Long Grain White Rice
Bone Broth
Vitamin A
3 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
189 µg / 400 µgCalcium
171 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
90 mg / 420 mgPhosphorus
609 mg / 1,250 mgPotassium
1075 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
8 g / 20 gCholesterol
173 mg / 300 mgCaffeine
0 mgNet Carbs
47
g47
g29
g
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FrenchZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
77 µg / 55 µgAlcohol
0 g