15 Ingredients
  • 4 cloves garlic, peeled and chopped
  • A piece of fresh ginger, about 1/2 inch cube, peeled and chopped
  • 1/2 pound boneless lamb (from shoulder or leg), with fat removed and cut into 3/4 inch cubes
  • 2 tablespoons vegetable oil
  • 1 tablespoon white poppy seeds, roasted and ground (do not substitute black poppy seeds for white; omit poppy seeds if necessary)
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/3 teaspoon salt (more if the broth is unsalted)
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons chickpea flour
  • 2 cups chicken broth (canned or homemade; I used vegetable broth made from bouillon powder)
  • 1 tablespoon lemon juice
  • 2-3 tablespoons cooked rice, or 1-1 1/2 tablespoons uncooked rice (optional; I used uncooked and really liked how creamy soft it turned in the simmering)
Nutrition
513
26% daily value
4 servings
                                       
                                            low-​carb, low-​sugar, dairy-​free, gluten-​free
     

Fat

75% 49

Saturated

105% 21

Trans

- 0

Monounsaturated

- 22

Polyunsaturated

- 4

Carbs

4% 11

Carbs (net)

- 9

Fiber

4% 1

Sugars

- 2

Sugars, added

- 0

Protein

16% 8

Cholesterol

16% 47

Sodium

16% 388

Calcium

6% 59

Magnesium

6% 27

Potassium

6% 275

Iron

8% 1

Zinc

10% 1

Phosphorus

16% 113

Vitamin A

0% 1

Vitamin C

3% 3

Thiamin (B1)

11% 0

Riboflavin (B2)

14% 0

Niacin (B3)

20% 3

Vitamin B6

16% 0

Folate equivalent (total)

7% 28

Folate (food)

- 22

Folic acid

- 3

Vitamin B12

25% 1

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

1% 1

Sugar alcohols

- 0

Water

- 137
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