6 Serves
76 Mins
Prepare the lamb by cutting it into large chunks and searing it in a large pot with cooking oil until browned on all sides.
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BangladeshiVitamin E
8 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
73 µg / 400 µgCalcium
149 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
138 mg / 420 mgPhosphorus
606 mg / 1,250 mgPotassium
891 mg / 4,700 mgSodium
885 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
74 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
8 g / 20 gCholesterol
144 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Add water to the pot to cover the lamb, bring to a boil, then reduce heat to simmer until the meat is tender. Season with salt and pepper.
In a separate saucepan, prepare the jameed sauce by whisking the rehydrated jameed until smooth and heating it gently.
Assemble the dish by layering the flatbread on a large serving platter, topping with cooked rice, placing the tender lamb on top, and pouring the warm yogurt sauce over everything.
Garnish with toasted almonds and serve immediately while hot.
19
g99
g2
g
Italian
Indian