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4 Serves
103 Mins
Marinate the lamb in a mixture of yogurt and the Zurbian spice blend for at least 30 minutes to develop deep flavors.
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Vitamin E
3 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
127 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
372 mg / 1,250 mgPotassium
713 mg / 4,700 mgSodium
612 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot and sear the marinated meat until browned on all sides.
Add the basmati rice to the pot and toast it lightly in the remaining oil to coat the grains.
Pour in the beef broth or water, bring the mixture to a boil, then reduce the heat to low and cover the pot to simmer.
Remove the pot from the heat and let the rice stand, covered, to steam and finish cooking before serving.
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Yemeni