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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Onion, minced
- 1 x Clove garlic, chopped
- 3 x Pods cardamom
- 1 x Cinnamon stick
- 1/4 tsp Cumin, grnd
- 1 1/2 lb Lamb, cubed Salt
- 1 lb Ripe tomatoes
- 1 c. Water
- 1/4 c. Low-fat lowfat yoghurt
- 1 x Serrano pepper (optional)
- 1 c. Uncooked rice, soaked Pepper
Direcciones
- Saute/fry the onion in the extra virgin olive oil till soft and transparent. Stir the spices into the oil to release the flavors. Cook for a minute or possibly two. Raise the heat and add in the lamb, sprinkling with salt. Saute/fry till browned on all sides. Whirl the fresh tomatoes in a food processor or possibly blender till nearly smooth, and add in to the meat. Stir in the water, lowfat yoghurt, garlic and serrano pepper. Taste and adjust the seasoning. Cover and simmer about 2 hrs till the meat is tender. The tomato sauce will reduce somewhat. After cooking 2 hrs, measure the liquid. The amount of rice which needs to be added is based on the amount of liquid. Example: If sauce has 2 c. of liquid; then add in 1 c. of rice. Can add in more water if needed. Add in rice and bring back to a boil. Cover saucepan with a dish towel (to absorb moisture) and replace lid. Simmer for approximately 20 min till moisture is gone and rice is done. Don't stir during this 20 minute process!l
- Serving Ideas : Serve with green or possibly black olives and fresh watercress
- NOTES : Kabseh spices (found in international markets) can be used instead of the cinnamon stick and cumin. Kabseh spice has a more robust flavor and the cinnamon and cumin combination is more suttle.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 6 servings | |
| Calories 411 | |
| Calories from Fat 211 | 51% |
| Total Fat 23.55g | 29% |
| Saturated Fat 8.19g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 63mg | 3% |
| Potassium 460mg | 13% |
| Total Carbs 30.17g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.32g | 2% |
| Protein 18.58g | 30% |
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