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Lamb in Spiced Yogurt Sauce with Rice and Bread Recipe

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Lamb in Spiced Yogurt Sauce with Rice and Bread
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Ingredients
15
Count
Nutrition
878
Calories
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Ingredients:

Directions:

  1. Combine lamb and 4 cups water in a wide 5-quart heavy pot (add more water to just cover lamb if necessary). Bring to a boil over moderate heat, skimming froth from surface. Once liquid is clear and at a full boil, add pepper and 1 teaspoon salt, then cover and simmer 30 minutes.
  2. While meat is simmering, heat butter in a 12-inch heavy skillet over moderate heat. Add pine nuts and cook, stirring occasionally, until golden, about 5 minutes. Transfer nuts with a slotted spoon to paper towels to drain. Add onion to skillet and cook, stirring occasionally, until softened and golden, about 12 minutes. Stir in turmeric, allspice, cardamom pods, and cinnamon and cook, stirring, until fragrant, about 2 minutes.
  3. Add onion mixture to lamb and simmer, covered, 1 hour. Remove lid and briskly simmer until liquid is reduced by half, about 1 hour more. Add yogurt, gently shaking and swirling pot to incorporate.
  4. Simmer lamb over moderately low heat, uncovered, stirring occasionally in one direction only (or yogurt may curdle), until sauce is slightly thickened and meat is very tender, 30 to 40 minutes. Season sauce with salt and pepper if necessary and discard cinnamon stick.
  5. While sauce simmers, bring remaining 3 cups water with remaining teaspoon salt to a boil in a 3-quart saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes. Slide pan off heat (do not lift) and let stand, covered, 5 minutes. Fluff rice gently with a fork.
  6. Line a 3-quart shallow serving bowl with a single layer of pita halves (reserve remaining pita to serve alongside), then mound rice on top of bread. Spoon 1/2 cup sauce over rice to moisten and arrange meat over rice. Sprinkle with pine nuts and spoon 1/2 cup sauce over meat, then arrange reserved pita and red onions around edge of bowl. Pour remaining sauce through a sieve into a sauceboat or small bowl and serve on the side.
  7. Cooks' notes: • To make 1/4 cup clarified butter, cut 6 tablespoons unsalted butter into 1-inch pieces and melt in a small heavy saucepan over low heat. Remove pan from heat and let butter stand 3 minutes. Skim froth, then slowly pour butter into a measuring cup, leaving milky solids in bottom of pan (discard milky solids). • Lamb with sauce can be made 1 day ahead. Reheat over low heat and assemble with pita and rice before serving. * Available at Middle Eastern markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 877.96 Kcal (3676 kJ)
Calories from fat 575.6 Kcal
% Daily Value*
Total Fat 63.96g 98%
Cholesterol 195.34mg 65%
Sodium 1091.16mg 45%
Potassium 489.57mg 10%
Total Carbs 29.13g 10%
Sugars 3.04g 12%
Dietary Fiber 2.42g 10%
Protein 43.62g 87%
Vitamin C 4.5mg 7%
Iron 4.1mg 23%
Calcium 118.7mg 12%
Amount Per 100 g
Calories 141.22 Kcal (591 kJ)
Calories from fat 92.59 Kcal
% Daily Value*
Total Fat 10.29g 98%
Cholesterol 31.42mg 65%
Sodium 175.52mg 45%
Potassium 78.75mg 10%
Total Carbs 4.68g 10%
Sugars 0.49g 12%
Dietary Fiber 0.39g 10%
Protein 7.02g 87%
Vitamin C 0.7mg 7%
Iron 0.7mg 23%
Calcium 19.1mg 12%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.4
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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