Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels

Lamb Loin with Indian Spice Blend and Roasted Vegetable Stew with Frizzled Brussels
28 Ingredients
  • 1 teaspoon coriander seeds, toasted
  • 1 teaspoon cumin seeds, toasted
  • 1 teaspoon fennel seeds, toasted
  • 1 teaspoon fenugreek seeds, toasted
  • 1 teaspoon mustard seeds, toasted
  • 2 teaspoons salt
  • Half a lamb loin, cut into 1 1/2-inch chunks
  • Olive oil, for coating the pan
  • Roasted Vegetable Stew, recipe follows
  • Frizzled Brussels, recipe follows
  • 1/2 eggplant (the bottom half), partially peeled, cut into 1-inch pieces
  • Olive oil
  • Salt
  • Crushed red pepper
  • 1/4 head cauliflower, cut into bite-size pieces
  • 1/2 onion, sliced
  • 1/2 bulb fennel, cut into julienne strips
  • 4 plum tomatoes, coarsely chopped
  • Half a 15.5-ounce can chickpeas
  • 1/2 cup vegetable stock, or more as necessary
  • 2 curry leaves
  • 1 teaspoon ground asafetida
  • 1/2 teaspoon nigella seeds
  • Pinch Indian Spice Blend, see above
  • 2 to 4 Brussels sprouts, separated into leaves
  • Olive oil
  • Pinch salt
  • Small pinch nigella seeds
Nutrition
303
15% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

29% 19

Saturated

18% 4

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

9% 27

Carbs (net)

- 18

Fiber

38% 9

Sugars

- 9

Sugars, added

- 0

Protein

18% 9

Cholesterol

3% 9

Sodium

32% 778

Calcium

10% 102

Magnesium

14% 59

Potassium

16% 736

Iron

18% 3

Zinc

11% 1

Phosphorus

22% 156

Vitamin A

5% 49

Vitamin C

48% 44

Thiamin (B1)

12% 0

Riboflavin (B2)

10% 0

Niacin (B3)

14% 2

Vitamin B6

25% 0

Folate equivalent (total)

23% 93

Folate (food)

- 93

Folic acid

- 0

Vitamin B12

10% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

55% 66
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