Créé avec l’IA
Lamb Shawarma Fried Rice
50 min 600 kcal par portion Moyen
Ingrédients
4 Portions
- cooked long grain rice2 cups
- lamb shoulder, diced400 grams
- large onion1 piece
- garlic cloves2 cloves
- ground allspice1 teaspoon
- ground cumin1 teaspoon
- ground cinnamon0,5 teaspoon
- paprika0,5 teaspoon
- olive oil3 tablespoons
- fresh mint, chopped0,25 cup
- toasted pine nuts0,25 cup
- salt1 teaspoon
- black pepper0,5 teaspoon
Instructions
- 1
Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat.
- 2
Add the diced lamb shoulder and season with salt and black pepper. Sauté for 5-7 minutes until browned and cooked through. Remove the lamb from the skillet and set aside.
- 3
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until softened.
- 4
Add the minced garlic, ground allspice, ground cumin, ground cinnamon, and paprika. Stir and cook for 1 minute until fragrant.
- 5
Add the cooked rice to the skillet and toss to combine with the spices and onions. Stir-fry for 2-3 minutes.
- 6
Return the cooked lamb to the skillet and mix well with the rice. Cook for another 2 minutes to heat everything through.
- 7
Stir in the chopped fresh mint and toasted pine nuts. Adjust seasoning with additional salt and pepper if needed.
- 8
Serve hot, garnished with extra mint or pine nuts if desired.
