indian

Kashmiri Radish Lamb Curry with Steamed Rice

This simmered dish pairs lamb shoulder, cubed with daikon radish, peeled and chunked, cooked basmati rice and neutral oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

27 g Protein

59 g Carbohydrates

33 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

113g lamb shoulder, cubed 288 kcal
166g daikon radish, peeled and chunked 27 kcal
144g cooked basmati rice 187 kcal
9g neutral oil 80 kcal
91g onion, sliced 36 kcal
8g ginger, grated 6 kcal
6g garlic, minced 9 kcal
2g fennel seeds 1 kcal
2g ground cumin 8 kcal
1g ground turmeric 3 kcal
8g lemon juice 2 kcal
2g salt 0 kcal

Cooking instructions

neutral oil
Brown aromatics: Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
gingergarlicfennel seedsground cuminground turmeric
Build the curry base: add ginger and garlic; cook 30 seconds, then add cumin, turmeric, and fennel; stir until fragrant.
lamb shouldersalt
Cook lamb: add lamb cubes and salt; sear 3 to 4 minutes to coat with spices.
lamb shoulderdaikon radish
Simmer with radish: add radish and water; cover and simmer until lamb is tender and radish soft, stirring occasionally.
cooked basmati ricelemon juice
Finish and serve: squeeze in lemon juice. Serve hot with steamed rice.