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Ingredients
2 large onions, chopped
2 to 3 tablespoons canola or corn oil
1 pound lean lamb, chops or cut from boneless leg or 1 pound skinless, boneless chicken breasts
2 teaspoons ground cumin
½ teaspoon ground turmeric
1 teaspoon ground cinnamon
Hot pepper flakes to taste
¼ teaspoon dry mustard
½ cup raisins
1 ½ cups rice
3 cups chicken stock
4 ounces unsalted roasted cashews
Salt, optional
1 to 2 cups yogurt for garnish
Nutritional analysis per serving (4 servings)
102 grams carbs; 100 milligrams cholesterol; 858 calories; 13 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 31 grams fat; 4 grams fiber; 1415 milligrams sodium; 44 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onion in 2 tablespoons of oil in nonstick pan (use 3 tablespoons in regular pan) large enough to hold all ingredients.
- Step 2
Grill or broil lamb or chicken and cut into strips.
- Step 3
Add cumin, turmeric, cinnamon, hot pepper flakes and mustard to onions and cook about one minute.
- Step 4
Add raisins and rice and stir to coat. Add stock; bring to boil. Reduce heat and cover. Cook for 17 minutes total, until liquid is absorbed and rice tender.
- Step 5
Stir in cashews and strips of meat. Season with salt if desired and serve with yogurt on the side.
Private Notes