NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb leg

0.25 cup Nonfat Greek yogurt

1 tsp Minced ginger

1 tsp Minced garlic

0.5 tsp Ground turmeric

0.5 tsp Garam masala

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ghee

0.25 cup Diced yellow onion

0.25 cup Cooked basmati rice

1 tbsp Fresh cilantro

1 tbsp Fresh mint

PREPARATION

• 1

  In a large mixing bowl, combine the cubed lamb leg with the Greek yogurt, ginger, garlic, turmeric, garam masala, cumin, sea salt, and black pepper.

• 2

  Allow the lamb to marinate for at least 20 minutes to ensure the spices deeply penetrate the meat and the yogurt tenderizes the protein.

• 3

  Heat the ghee in a heavy-bottomed skillet over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 4

  Add the marinated lamb mixture to the skillet and cook, stirring occasionally, until the lamb is browned and cooked through to your desired tenderness.

• 5

  Gently fold the cooked basmati rice into the lamb mixture, stirring carefully to incorporate the aromatic juices without breaking the rice grains.

• 6

  Transfer the biryani to a plate and garnish with the freshly chopped cilantro and mint before serving warm.