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4 Serves
57 Mins
Heat the cooking oil in a large heavy-bottomed pot over medium heat and toast the basmati rice until fragrant.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
143 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
286 mg / 1,250 mgPotassium
933 mg / 4,700 mgSodium
1168 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
6 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Add the lamb meat and Mandi spice blend to the pot, searing the meat until browned on all sides.
Pour in the boiling water or broth, bring the mixture to a boil, then reduce the heat to low.
Cover the pot tightly and simmer for 20 minutes until the lamb is tender and the rice has absorbed the liquid.
Remove from heat and let the dish stand covered for 5 minutes before fluffing the rice with a fork and serving.
27
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Thai
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