Indian · Dinner
Lamb Layered Rice (Keto)
Layered spiced lamb and cauliflower rice built like a biryani, with browned onions, yogurt, saffron and whole spices stacked and steamed together. Lean lamb leg replaces higher-fat cuts and cauliflower rice replaces basmati, keeping the dish rich, aromatic and genuinely low-carb without losing its layered character.
$6
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
518Calories
34.2gProtein
34.7gFat
15.8gCarbs
5.9gSugar
6.1gFiber
780mgSodium
128mgChol
14.9gSat Fat
950mgPotassium
135mgCalcium
3.6mgIron
2.4mcgVitamin B12
38mgVitamin C
low-carb
high-fiber
gluten-free
keto
Instructions
1
Prep
Cut the lamb leg into 1-inch cubes and pat dry; slice the onion thinly and soak the saffron threads in warm water.
2
Saute
Heat the ghee in a heavy-bottomed pot over medium heat 8-10 minutes, stirring often, until the onion is deep golden brown.
3
Bloom
Stir in the ginger-garlic paste, garam masala, cumin, coriander, turmeric and chili powder over medium heat 1 minute until fragrant.
4
Braise
Add the lamb cubes, yogurt and chicken stock to the pot, season with salt, cover and simmer over medium-low heat 30 minutes until fork-tender.
5
Steam
Scatter the cauliflower rice over the braised lamb, top with reserved onion and saffron water, cover and cook over low heat 8 minutes until just tender.
6
Rest
Turn off heat and let the pot stand covered 15 minutes for layers to settle and flavours to meld.
7
Finish
Scatter the cilantro and mint over the top and fold gently once with a spoon to loosen layers without mashing the rice.
8
Plate
Spoon the lamb and cauliflower rice onto a plate in loose layers and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g lamb leg
- 4 cups400g cauliflower rice
- 11 onion (120g)
- 2 tbsp2 tbsp ghee
- 2 tbsp2 tbsp plain yogurt
- 1 tsp1 tsp garam masala
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp coriander, ground
- 1/2 tsp1/2 tsp turmeric, ground
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp ginger-garlic paste
- a pinch of saffron threads
- 2 tbsp2 tbsp warm water
- 4 tbsp4 tbsp cilantro
- 2 tbsp2 tbsp mint
- 1 tsp1 tsp salt
- 1/2 cup120ml chicken stock
