Persian Lamb With Rice And Lima Beans
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola oil
- 1very large onion, about a pound, finely chopped
- 12ounces lean boneless lamb, trimmed of all fat and cut into cubes
- 2cups water
- 1cup long-grain rice
- ¼teaspoon turmeric
- ½teaspoon cinnamon
- 1pound frozen lima beans
- ½cup chopped fresh dill
- ⅓cup chopped fresh coriander
- 1cup nonfat or low-fat plain yogurt
- Salt, optional
Nutritional analysis per serving (2 servings)
1870 calories; 129 grams fat; 63 grams saturated fat; 0 grams trans fat; 53 grams monounsaturated fat; 8 grams polyunsaturated fat; 136 grams carbohydrates; 14 grams dietary fiber; 15 grams sugars; 40 grams protein; 2178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add the oil to a nonstick saucepan, and saute the onion and lamb, until the onion softens, 3 to 5 minutes.
- Step 2
Add the water, rice, turmeric and cinnamon. Bring to a boil. Cover and simmer until the rice is almost done, about 14 minutes.
- Step 3
Stir in the beans, and continue cooking until the water is absorbed and the rice is tender.
- Step 4
Stir in the dill, coriander and yogurt. Season with salt, if desired, and serve.
Private Notes
Comments
Hmmm what can I say, it smelled amazing when I was cooking it. Spices were new, not quite the in depth flavor I thought it would be. I chopped my lamb small but it still came out a little chewy. So, I cooked it longer but that caused the rice to be a little overdone. If I did it again, I would cook the lamb and onion separate. Even in my all clad big pan there was too much onion and lamb causing the meat to steam and not brown. Or next cook the onion and lamb in 2 seperate batches.
I followed the ingredients but not the instructions. I cooked the lamb, onions and Limas together and added some ripe tomatoes to add juice for Limas. I cooked the basmati rice separately with the cinnamon and turmeric Served two parts on platter It was delicious
I reviewed the comment and given the fact there was no picture, I cooked the rice and everything else separately It worked out well, but I felt I needed more liquid since I had fresh Lima beans. Used ripe ripe tomatoes and that worked well Would cook again. Tasty
Hmmm what can I say, it smelled amazing when I was cooking it. Spices were new, not quite the in depth flavor I thought it would be. I chopped my lamb small but it still came out a little chewy. So, I cooked it longer but that caused the rice to be a little overdone. If I did it again, I would cook the lamb and onion separate. Even in my all clad big pan there was too much onion and lamb causing the meat to steam and not brown. Or next cook the onion and lamb in 2 seperate batches.
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