Turkish · Dinner
Diced Lamb over Buttered Rice (Low-Calorie)
Diced lamb leg braised with tomato, onion, and warming Turkish spices, served over bulgur wheat. Fat is trimmed and butter eliminated, keeping the dish rich in flavour while staying under 400 calories. A herb finish and lemon wedge add freshness.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
396Calories
43.8gProtein
14.2gFat
32.8gCarbs
6.1gSugar
6.2gFiber
408mgSodium
163mgChol
4.8gSat Fat
1134mgPotassium
96mgCalcium
5.7mgIron
3.1mcgVitamin B12
18mgVitamin C
low-calorie
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Trim the lamb leg of visible fat and cut into 3/4-inch cubes. Thinly slice the onion, dice the tomato, and mince the garlic.
2
Sear
Heat the olive oil in a small heavy pot over medium-high heat. Sear the lamb cubes for 3–4 minutes, turning occasionally, until browned on most sides.
3
Sauté
Add the onion and cook over medium heat for 4–5 minutes, stirring occasionally, until softened and translucent.
4
Bloom
Stir in the garlic, tomato paste, cumin, paprika, and cinnamon. Cook over medium heat for 1 minute until fragrant and the paste darkens.
5
Braise
Add the tomato and chicken stock, bring to a simmer over medium heat, cover, and braise on low for 30–35 minutes until the lamb is fork-tender and sauce thickens.
6
Plate
Fluff the warm cooked bulgur and divide onto a serving bowl. Top with the braised lamb and sauce, scatter parsley over, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g lamb leg
- 240g240g cooked bulgur
- 11 onion
- 22 small tomato (about 90g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp tomato paste
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp paprika
- 1/4 tsp1/4 tsp cinnamon, ground
- 2/3 cup160ml chicken stock, low-sodium
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- salt and black pepper to taste
- 22 lemon wedge, to serve
