Curried Rice and Lamb
- Total Time
- 40 minutes
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Ingredients
- 2large onions, chopped
- 2 to 3tablespoons canola or corn oil
- 1pound lean lamb, chops or cut from boneless leg or 1 pound skinless, boneless chicken breasts
- 2teaspoons ground cumin
- ½teaspoon ground turmeric
- 1teaspoon ground cinnamon
- Hot pepper flakes to taste
- ¼teaspoon dry mustard
- ½cup raisins
- 1½cups rice
- 3cups chicken stock
- 4ounces unsalted roasted cashews
- Salt, optional
- 1 to 2cups yogurt for garnish
Nutritional analysis per serving (4 servings)
858 calories; 31 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 8 grams polyunsaturated fat; 102 grams carbohydrates; 4 grams dietary fiber; 25 grams sugars; 44 grams protein; 1415 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onion in 2 tablespoons of oil in nonstick pan (use 3 tablespoons in regular pan) large enough to hold all ingredients.
- Step 2
Grill or broil lamb or chicken and cut into strips.
- Step 3
Add cumin, turmeric, cinnamon, hot pepper flakes and mustard to onions and cook about one minute.
- Step 4
Add raisins and rice and stir to coat. Add stock; bring to boil. Reduce heat and cover. Cook for 17 minutes total, until liquid is absorbed and rice tender.
- Step 5
Stir in cashews and strips of meat. Season with salt if desired and serve with yogurt on the side.
Private Notes