nepali

Yogurt Marinated Lamb Curry with Roasted Cumin and Rice

This roasted dish pairs basmati rice, dry with lamb, boneless cubes, plain yogurt and cumin seeds. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

58 g Carbohydrates

34 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

51g basmati rice, dry 186 kcal
116g lamb, boneless cubes 296 kcal
62g plain yogurt 38 kcal
62g onion, sliced 25 kcal
123g tomato, chopped 22 kcal
7g ginger, grated 6 kcal
4g garlic, minced 6 kcal
7g vegetable oil 62 kcal
1.03 tsp (2g) cumin seeds 8 kcal
0.34 tsp (1g) ground turmeric 2 kcal
0.51 tsp (1g) salt 0 kcal

Cooking instructions

lambplain yogurtgingergarliccumin seedsground turmericsalt
Mix yogurt with garlic, ginger, cumin, turmeric, and salt; coat lamb and marinate 20 minutes (or longer if you have time).
vegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
lamb
Add marinated lamb and brown for 5-7 minutes, stirring to prevent sticking.
lambtomato
Add tomatoes and a splash of water; cover and simmer until lamb is tender and sauce thickens, 25-35 minutes (add water as needed).
cumin seeds
Dry-toast cumin seeds in a small pan, crush lightly, and stir into the curry at the end.
basmati ricelamb
Cook rice and serve lamb curry over rice.