Marinated Lamb with Jasmine Rice

Marinated Lamb with Jasmine Rice

This is a mouth-watering lamb dish.


4 stars 4 stars 4 stars 4 stars (3 ratings made) Rate
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

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe


  • 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


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.


* 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
Note: A dash indicates no data is available.