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Spice-Crusted Lamb with Carrot, Cumin and Tomato Salsa

Spice-crusted lamb chops served with a zesty carrot and tomato salsa alongside a turmeric-infused vegetable rice pilaf.

DinnerLambSpicyGluten FreeRice
Estimated Nutrition
Calories
849.5
kcal / serving
2548.5 kcal total
Carbs
76.7g
per serving
230.1 g total
Fat
42.8g
per serving
128.4 g total
Protein
38.5g
per serving
115.6 g total
Cook Time
25
minutes
Serves
3
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Soft Brown Sugar
Dairy
25
g
Butter
Fruits
0.5
piece
Lemon
juice only
1
squeeze
Lemon Juice
GrainsCereals
300
g
Basmati Rice
Liquids
600
ml
Vegetable Stock
Meat
3
piece
Lamb Chops
NutsSeeds
2
tsp
Coriander Seeds
2
tsp
Cumin Seeds
2
piece
Cardamom Pods
seeds only
1
pinch
Chilli Flakes
dried
0.5
tsp
Turmeric
ground
1
tsp
Salt
to taste
1
tsp
Black Pepper
freshly ground, to taste
1
tsp
Cumin Seeds
1
clove
Garlic
finely chopped
0.25
tsp
Turmeric
ground for pilaf
OilsFats
1
ml
Olive Oil
for frying lamb
45
ml
Olive Oil
for salsa
15
ml
Olive Oil
for pilaf
Vegetables
1
piece
Carrot
peeled and chopped
2
piece
Tomatoes
de-seeded and chopped
15
g
Root Ginger
finely chopped
1
piece
Red Chilli
de-seeded and finely chopped for salsa
1
piece
Onion
finely chopped
1
piece
Red Chilli
de-seeded and finely chopped for pilaf
85
g
Peas
fresh, shelled
25
g
Root Ginger
grated for juice

Method

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