Ingredients
- ¾ cup long-grain rice
- 8 ounces boneless leg of lamb
- 12 ounces whole onion, or 11 ounces chopped ready-cut onion (2 1/4 to 2 1/2 cups)
- 1 teaspoon canola oil
- 1 medium head cauliflower, or 16 ounces cauliflower florets (6 cups)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon fennel seeds
- ½ teaspoon turmeric
- ⅛ to ¼ teaspoon hot-pepper flakes
- 1 cup frozen peas
- 5 sprigs cilantro (1 tablespoon chopped)
- ⅛ teaspoon salt
- Freshly ground black pepper
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Nutritional Information
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Nutritional analysis per serving (2 servings)
696 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 93 grams carbohydrates; 12 grams dietary fiber; 15 grams sugars; 36 grams protein; 77 milligrams cholesterol; 363 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
2 servings
Preparation
- Combine rice with 1 1/2 cups water, and bring to boil in heavy-bottomed pot. Reduce heat, cover and simmer for 17 minutes.
- Trim fat from meat, wash and dry. Cut into bite-size pieces. Chop whole onion.
- Heat large nonstick pan until it is very hot. Reduce heat to medium-high, and heat oil. Add lamb and onion, and saute until meat is brown on all sides and onion begins to soften.
- Wash cauliflower, and trim and discard core if using whole cauliflower. Break into bite-size pieces, and add to pan along with cumin, coriander, fennel seeds, turmeric and hot-pepper flakes. Stir to mix thoroughly. Add 1/4 cup water, cover and simmer for 3 or 4 minutes, until cauliflower is almost tender.
- Add the peas, and cook another minute or two.
- Wash, dry and chop cilantro.
- Season with salt and pepper, top with cilantro and serve with the rice.
40 minutes
Dining and Cooking