Lamb with Lemon Rice and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.6 mg | (122 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 304 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams Lamb fillet
- 1 dried chili pepper
- 1 tsp black peppercorns
- 2 lemons (juiced)
- 250 grams Eggplant
- salt
- 1 green Bell pepper
- 1 onion
- 2 Tbsps Ghee (or butter)
- black and yellow Mustard seed (about 1 teaspoon)
- 1 Tbsp ground Turmeric
- 250 grams cooked Long grain rice
Preparation steps
Cut the lamb into thin strips. Crush the chile pepper and peppercorns in a mortar and mix with half of the lemon juice. Pour over the lamb and turn to coat.
Rinse eggplant, cut crosswise into quarters, then lengthwise into 0.5 cm (approximately 1/8 inch) chunks. Soak in cold salted water 10 minutes.
Rinse bell pepper, cut in half, remove ribs and seeds and cut flesh into 0.5 cm (approximately 1/8 inch) wide strips.
Peel onion and chop finely.
Drain the eggplant and pat dry.
Heat 1 tablespoon ghee in a wok and fry the lamb quickly, then place on a plate and season with salt.
Heat the remaining ghee in wok and fry the mustard seeds until they start popping, about 1 minute, then stir in onion, bell pepper and eggplant. Add ground turmeric and rice and stir-fry for a few minutes. Add the remaining lemon juice, season with salt and cook, covered, for 3 minutes. Add lamb and cook until just heated, then serve immediately.
