4 Serves
101 Mins
Rinse the basmati rice thoroughly until the water runs clear and soak for 30 minutes. Meanwhile, dice the lamb into bite-sized pieces and finely chop the onion and garlic.
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CreoleVitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
103 µg / 400 µgCalcium
62 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
147 mg / 420 mgPhosphorus
627 mg / 1,250 mgPotassium
857 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
104 µg / 55 µgFiber
6 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the onions and sauté until golden brown.
Add the lamb pieces to the pot and sear until browned on all sides. Stir in the garlic, turmeric, and cumin, cooking for another 2 minutes until fragrant.
Pour in enough hot water to cover the meat, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes until the lamb is tender.
While the stew simmers, cook the soaked rice in a separate pot of boiling water until parboiled, then drain and steam until fluffy. Season the stew with salt and black pepper before serving over the rice.
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Ethiopian
Indonesian