6 Serves
80 Mins
Prepare the ingredients by cutting the lamb into chunks, slicing the carrots into matchsticks, and finely chopping the onion.
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KenyanVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
15 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
122 mg / 4,700 mgSodium
655 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot or kazan over medium-high heat until shimmering.
Add the lamb chunks to the hot oil and sear until browned on all sides, then add the onions and cook until translucent.
Stir in the carrots and cook until softened, then season with salt, pepper, and cumin.
Add the rice, spreading it evenly over the meat and vegetable mixture, and pour in enough hot water to just cover the rice.
Reduce heat to low, cover the pot tightly, and simmer until the rice is tender and the liquid is absorbed.
26
g49
g32
g
Japanese
Malaysian