Lamb Rice with Greens
Servings
4 servings
Prep Time
20 minutes
Cooking Time
45 minutes
Calories
475 kcal
Ingredients For the lamb:
- 500 g (1.1 lb) lamb shoulder or leg, cut into bite-sized cubes
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- Salt and pepper to taste
Ingredients For the rice:
- 1 cup basmati or long-grain rice
- 2 cups chicken or beef broth (or water)
- 2–3 cups chopped greens (spinach, kale, or Swiss chard)
- Juice of ½ lemon
- Optional: 1 tbsp butter or ghee
Instructions
- Sear the lamb: Heat olive oil in a large pan over medium-high heat. Add lamb cubes, season with salt and pepper, and brown on all sides (about 5–7 minutes). Remove and set aside.
- Cook the aromatics: In the same pan, add chopped onion and sauté until soft and golden. Add garlic, cumin, coriander, and cinnamon. Stir for 1–2 minutes until fragrant.
- Combine lamb and rice: Return lamb to the pan. Add the uncooked rice and mix well. Pour in broth or water, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
- Add greens: After 15 minutes, stir in the chopped greens. Cover again and cook for another 10 minutes, or until rice is tender and liquid is absorbed.
- Finish and serve: Turn off the heat. Let the rice rest, covered, for 5 minutes. Fluff with a fork, squeeze lemon juice over the top, and optionally stir in butter or ghee for extra richness.
Nutritional Facts (Per Serving)
Nutrient
Amount
Calories
~520–580 kcal
Protein
~35–40 g
Carbohydrates
~45–50 g
Sugars
~2–4 g
Fat
~22–25 g
Saturated Fat
~7–9 g
Cholesterol
~80–100 mg
Dietary Fiber
~3–5 g
Sodium
~400–500 mg
Calcium
~80–120 mg
Iron
~3–4 mg