Turkish · Dinner
Diced Lamb over Buttered Rice (Low-Chol)
Diced lamb leg is browned then simmered with tomato, onion and Turkish spices until tender, served over a bulgur and rice mixture finished with olive oil. Leaner lamb leg replaces fattier cuts, keeping the dish rich but lighter on cholesterol and saturated fat.
$6
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
479Calories
36.1gProtein
18.9gFat
41.8gCarbs
4.3gSugar
6.9gFiber
612mgSodium
77mgChol
6.1gSat Fat
820mgPotassium
68mgCalcium
5.4mgIron
2.3mcgVitamin B12
10mgVitamin C
low-cholesterol
protein-rich
high-fiber
low-chol
Instructions
1
Prep
Trim all visible fat from the lamb leg and cut into 3/4-inch cubes on a cutting board, then season with salt and black pepper.
2
Sear
Heat 1 tsp olive oil in a heavy skillet over medium-high heat and sear the lamb cubes 4–5 minutes, turning occasionally, until browned on all sides.
3
Sweat
Add the onion and garlic to the skillet and cook over medium heat for 3–4 minutes until the onion is translucent.
4
Bloom
Stir the tomato paste, cumin, paprika and cinnamon into the skillet and cook over medium heat for 1 minute until fragrant.
5
Braise
Pour in the beef stock and bring to a simmer over medium-low heat, cover and cook 25–30 minutes until the lamb is fork-tender and sauce has thickened.
6
Build
Combine the cooked bulgur and rice in a bowl and stir through 1 tsp olive oil until the grains glisten lightly.
7
Plate
Spoon the rice mixture onto a plate, 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
- 12 oz340g lamb leg
- 2 tsp2 tsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml low-sodium beef stock
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp ground cinnamon
- salt and black pepper to taste
- 1 cup190g cooked bulgur
- 2/3 cup110g cooked basmati rice
- 2 tsp2 tsp olive oil, for finishing
- 2 tbsp2 tbsp parsley
- 22 lemon wedge
