4 Serves
76 Mins
Cut the lamb into bite-sized pieces and season thoroughly with salt and pepper.
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KenyanVitamin E
3 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
91 µg / 400 µgCalcium
42 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
231 mg / 420 mgPhosphorus
819 mg / 1,250 mgPotassium
993 mg / 4,700 mgSodium
1312 mg / 2,300 mgZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
98 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
101 gAlcohol
0 g
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the lamb pieces to the pot and sear until well-browned on all sides, then remove and set aside.
In the same pot, sauté the diced onion and minced garlic until softened and fragrant.
Return the lamb to the pot, add water, and bring to a simmer. Cover and cook until the meat is tender.
Stir in the rice and cook until the liquid is absorbed and the rice is fluffy and tender.
26
g49
g32
g
Japanese
Indonesian