Kabuli Pulao (Afghan Lamb Rice)

Per serving

Calories

550

Protein

26 g

Carbs

62 g

Fat

20 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron36%
• Vitamin D1%
• B12182%
• Zinc79%
• Magnesium27%
• Omega-328%
• Folate19%
• Calcium9%
• Potassium22%
• Vitamin C3%
• Vitamin A2%
• Riboflavin35%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 350 g Lamb leg, cubed
• 250 g Basmati rice
• 150 g Chickpeas, cooked
• 200 g Onions
• 3 tbsp Vegetable oil
• 1 tsp Cumin seeds
• 1 whole Cinnamon stick
• 450 ml Water

Method

1. 1

   Slice onions thinly. Heat 1.5 tbsp oil in large pot over medium heat. Cook onions for 15-20 minutes, stirring often, until deep golden brown.

2. 2

   Push onions to side. Add remaining oil and brown lamb cubes for 8 minutes. Stir in cumin seeds and cinnamon stick.

3. 3

   Add rice and stir for 2 minutes to toast. Mix in cooked chickpeas and stir for 1 minute until fragrant.

4. 4

   Pour in water and bring to boil. Cover tightly, reduce heat to low, and simmer for 35-40 minutes until rice is tender.

5. 5

   Remove from heat and let rest 5 minutes without opening lid. Fluff with fork and transfer to serving dish.