Folded Lamb Khubz
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(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
717
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 717 cal. | (34 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 923 mg | (23 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 181 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 soft Tortillas or flatbreads (khubz)
- 4 cups Leg of lamb (cut into bite sized pieces)
- 2 red peppers (seeded and sliced)
- 2 tsps cayenne pepper (plus extra for sprinkling.)
- 2 tsps ground Cumin
- 2 tsps ground cilantro
- 4 Tbsps olive oil (plus extra for frying)
- salt
- peppers
- For the dressing
- 4 Tbsps olive oil
- Turmeric
- 1.333 cups Greek yogurt
- lemons (juiced from one lemon)
- In addition
- Cumin (for garnish)
Preparation steps
1.
Season the lamb and place in a bowl. Add the olive oil, cayenne pepper, cumin, coriander and mix well to evenly coat the lamb. Leave to marinate for at least 15 minutes.
2.
For the yoghurt dressing, heat the oil in a heavy-based pan add the turmeric and leave to infuse for a minute. Remove from the heat.
3.
Add the turmeric infused oil to the yoghurt, cumin and lemon juice, mix well. Stir fry the peppers until soft 3–4 minutes, remove from the frying pan and keep warm.
4.
Stir-fry the lamb for 6–8 minutes or until cooked to your liking.
5.
Warm the tortillas either by placing on a heated griddle or in the microwave.
6.
Divide the lamb and peppers between the warm tortillas and top with a spoon or two of the yoghurt dressing. Sprinkle with cayenne pepper and cumin seeds.
