Zurbian

Per serving

Calories

480

Protein

28 g

Carbs

48 g

Fat

18 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron51%
• Vitamin D1%
• B12267%
• Zinc115%
• Magnesium31%
• Omega-356%
• Vitamin C3%

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

Ingredients

• 450 g Lamb shoulder, cubed
• 300 g Basmati rice
• 700 ml Lamb broth (or water)
• 150 g Onions, sliced
• 60 g Ghee
• 12 g Cumin, clove, cinnamon, cardamom
• 150 g Yogurt, for serving
• 5 g Salt & pepper

Method

1. 1

   In a large pot, heat ghee and sear lamb until browned. Remove and set aside. In the same pot, cook sliced onions until deep golden brown.

2. 2

   Add rice to the pot and toast for 2 minutes, stirring constantly. Add all whole and ground spices: cumin, cloves, cinnamon, and cardamom. Toast for 1 minute.

3. 3

   Return lamb to pot. Pour in broth and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed.

4. 4

   Remove from heat and let rest covered for 10 minutes. Fluff gently with a fork. Serve with a dollop of cooling yogurt on the side to balance the aromatic spices.