Lamb Shoulder over Basmati Rice
- Basmati rice62 g226 kcal
- Kaffir lime leaf1 bunch16 kcal
- Lamb shoulder329 g869 kcal
- Nutritional yeast4 g16 kcal
- Paneer52 g167 kcal
- Pickled cucumber2 piece10 kcal
- Salt7 g0 kcal
- Sesame oil45 ml398 kcal
- Sweet potato2 piece224 kcal
- Worcestershire sauce170 ml131 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender lamb shoulder paired with sweet potato and pickled cucumber and basmati rice, finished with kaffir lime leaf and a hit of nutritional yeast. 1. Pat the lamb shoulder dry and season with salt, nutritional yeast. 2. Heat sesame oil in a heavy pan and roast the lamb shoulder until it develops a deep golden crust, about 13 minutes. 3. Add sweet potato and pickled cucumber to the pan and cook until just tender, stirring in kaffir lime leaf for fragrance. 4. Cook the basmati rice separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of worcestershire sauce and a scattering of paneer before serving hot.