Lamb with Lemon Rice and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 480 kcal | (23 %) | ||
| Protein | 38.05 g | (39 %) | ||
| Fat | 24.08 g | (21 %) | ||
| Carbohydrates | 26.72 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.37 g | (15 %) |
| Vitamin A | 88.9 mg | (11,113 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.79 mg | (7 %) | ||
| Vitamin B₁ | 0.31 mg | (31 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 17.94 mg | (150 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 58.64 μg | (20 %) | ||
| Pantothenic acid | 1.29 mg | (22 %) | ||
| Biotin | 4.31 μg | (10 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 55.36 mg | (58 %) | ||
| Potassium | 767.51 mg | (19 %) | ||
| Calcium | 43.9 mg | (4 %) | ||
| Magnesium | 82.34 mg | (27 %) | ||
| Iron | 4.48 mg | (30 %) | ||
| Iodine | 1.05 μg | (1 %) | ||
| Zinc | 7.34 mg | (92 %) | ||
| Saturated fatty acids | 10.26 g | |||
| Cholesterol | 124.96 mg |
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.
