Pressure-cooked lamb

Name: Pressure-cooked lamb
Total time: 60 min
Yield: 5
Cuisine: Saudi Arabian
Ingredients: 1 kg lamb, cut into pieces; 2 cups basmati rice, soaked; 1 onion, chopped, and 4 garlic cloves; 1 tbsp tomato paste and 2 tbsp tomato sauce; 1 bell pepper, chopped, and ginger; Turmeric, cloves, cardamom, cinnamon and bay leaf; 3 tbsp vegetable oil, salt and black pepper

Lamb and rice cooked together under pressure — the name means 'pressed'. Every quantity in grams, calories per serving.

800kcal44 gprotein60 minPrep

Per serving · 450 g

800

kcal

44 g

protein

92 g

carbs

28 g

fat

Prep: 60 minServes: 5Whole dish: 2250 gWhole dish energy: 4000 kcal

Ingredients

1 kg lamb, cut into pieces1000 g
2 cups basmati rice, soaked380 g
1 onion, chopped, and 4 garlic cloves130 g
1 tbsp tomato paste and 2 tbsp tomato sauce54 g
1 bell pepper, chopped, and ginger110 g
Turmeric, cloves, cardamom, cinnamon and bay leaf12 g
3 tbsp vegetable oil, salt and black pepper52 g

Whole dish: 2250 g

Method

1
In a pressure cooker heat oil with onion, garlic, turmeric, cloves, cardamom, cinnamon and bay leaf until the onion softens.
2
Add tomato paste and sauce, sweet pepper and ginger, and stir for two minutes until thickened.
3
Add the meat and turn it in the sauce, then add water and salt.
4
Seal and cook about 25 minutes — no longer, or the meat loses its texture.
5
Remove the meat, cook the rice in the broth, then return the meat on top and serve.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

450 g · 800 kcal

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