6 Serves
64 Mins
Prepare the ingredients by slicing the lamb into cubes, julienning the carrots, and chopping the onions.
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HungarianVitamin K
14 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
36 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
129 mg / 1,250 mgPotassium
222 mg / 4,700 mgSodium
747 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering.
Sear the lamb cubes until browned on all sides, then add the onions and cook until translucent.
Stir in the julienned carrots and cook until softened, then season with salt, pepper, and cumin seeds.
Add the rice and pour in enough hot water to cover the mixture, then simmer covered until the liquid is absorbed and the rice is tender.
21
g9
g21
g
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