Marinated Lamb with Jasmine Rice
This is a mouth-watering lamb dish.
Serves: 4 person(s) Change
Preparation Time: 10 mins
Cooking Time: 30 mins
Extra Time: 1 hr
(for marinating and for pre-cooking rice)
Yield: 4 x 3-1/2 oz. lamb, with 1/2 cup rice
Ingredients
- 2 cloves garlic, crushed
- 2 Tbsp finely chopped fresh coriander
- 2 Tbsp chopped fresh parsley
- 1 Tbsp finely grated ginger
- 1 cup low-fat plain yogurt
- 14 oz lean lamb, cut into strips
- 6 spring onions, chopped
- 1/2 tsp cumin
- 1/2 tsp nutmeg
- 2 cup cooked jasmine rice *
- 1 Tbsp cornstarch
Directions:
Combine garlic, coriander, parsley, ginger, yogurt, cornstarch, and lamb together. To marinate lamb, cover and refrigerate for 1 hour.
Cook onion, cumin and nutmeg in a large non-stick skillet until softened.
Add lamb and marinade. Cook on a medium heat for 20 minutes or until lamb is tender.
Serve with rice.
Tips:
* You can save preparation time by cooking the rice while the lamb is marinating.
Nutritional Info (per serving)
| CALORIES | 296 cals |
| Kilojoules | 1,235 kJ |
| Fat | 6.5 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 69 mg |
| Sodium | 113 mg |
| Carbohydrates | 31.1 g |
| Fiber | 1.2 g |
| Total Sugars | 5.0 g |
| Protein | 26.4 g |
| Calcium | 152.0 mg |
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Basic Rice Preparation
Need tips on cooking rice from scratch? Check this out!