Directions:
- Combine lamb and onion in a bowl and pour oil over. Mix well to combine.
- Heat saucepan over moderate heat and add lamb and onion mix. Stir 2-3 minutes or until browned.
- Add garlic, ginger, curry powder and cinnamon, and stir to combine.
- Add rice and stir until combined.
- Add stock, stir, and bring to the boil.
- Reduce heat to low and cook, covered, for 10 minutes (20 mins for brown rice).
- Remove from heat, stir in peas, cover and stand for 5 minutes.
- Top with parsley and yoghurt to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1027.52 Kcal (4302 kJ) | ||
| Calories from fat | 196.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.82g | 34% | |
|---|---|---|---|
| Cholesterol | 54.84mg | 18% | |
| Sodium | 27965.51mg | 1165% | |
| Potassium | 342.07mg | 7% | |
| Total Carbs | 159.99g | 53% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 3.47g | 14% | |
| Protein | 16.74g | 33% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 26.5mg | 147% | |
| Calcium | 54.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 268.77 Kcal (1125 kJ) | ||
| Calories from fat | 51.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 34% | |
|---|---|---|---|
| Cholesterol | 14.34mg | 18% | |
| Sodium | 7314.98mg | 1165% | |
| Potassium | 89.48mg | 7% | |
| Total Carbs | 41.85g | 53% | |
| Sugars | 0.94g | 14% | |
| Dietary Fiber | 0.91g | 14% | |
| Protein | 4.38g | 33% | |
| Vitamin C | 3.6mg | 23% | |
| Iron | 6.9mg | 147% | |
| Calcium | 14.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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