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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Over medium heat, melt the butter in a large non-stick skillet; add the lamb, onion, and garlic and cook about 5 minutes. | 2. Stir in the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well. | 3. Cover and simmer 30 to 40 minutes, or until the lamb is tender; stirring occasionally and adding water if the liquid evaporates. | 4. Toss the grated carrot and peas with the rice in a small non-stick saucepan, heat through. | 5. Divide the lamb mixture onto serving plates and spoon the rice pilaf in the middle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1		trimmed cubed lean	1211.112	0.0	76.5677	97.9322
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
beef broth	1	cup		16.8	0.096	2.736	0.528
curry powder	2	teaspoons		13.0	2.2332	0.5716	0.5604
salt				-	-	-	-
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
tomato	1		peeled seeded chopped	28.29	6.273	1.476	0.24600000000000002
purpose flour	1 1/2	1/2		-	-	-	-
carrot	1/2	cup	grated	26.24	6.1312	0.5952	0.1536
pea	1/3	cup	defrosted	13.72	2.4663	0.9147	0.0653
brown rice	2	cups	cooked	1147.08	241.6768	22.8468	8.7848

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.