.jpg&w=3840&q=75)
4 Serves
98 Mins
Heat the cooking oil in a large Dutch oven over medium-high heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
3 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
50 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
258 mg / 420 mgPhosphorus
768 mg / 1,250 mgPotassium
835 mg / 4,700 mgSodium
1058 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
104 mg / 300 mgCaffeine
0 mgNet Carbs
117 gAlcohol
0 g
Sear the lamb pieces until browned on all sides, then remove and set aside.
Sauté the chopped onion and garlic in the same pot until fragrant and translucent.
Stir in the Kabsa spice blend to toast the spices until aromatic.
Return the lamb to the pot, add the rice, and stir to coat evenly with the oil and spices.
Pour in the broth, bring the mixture to a boil, then reduce the heat to low and cover the pot to simmer.
Remove from heat and let the dish stand, covered, to allow the rice to steam and absorb the remaining liquid before serving.
27
g93
g24
g.jpg&w=3840&q=75)
Thai
Syrian.jpg&w=3840&q=75)
