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High Protein Rice Dinner: Lamb Curry with Basmati Rice Recipe

Name: High Protein Rice Dinner: Lamb Curry with Basmati Rice Recipe
Total time: 105 min
Yield: 350 g
Ingredients: boneless lamb shoulder 2 lbs; basmati rice 2 cups; yellow onion 2 pieces; garlic cloves 4 cloves; fresh ginger 2 tbsp; tomato paste 3 tbsp; vegetable oil 3 tbsp; salt 1.5 tsp; ground cumin 2 tsp; ground coriander 1 tsp; turmeric 1 tsp; ground cinnamon 0.5 tsp; black pepper 0.5 tsp; red chili powder 0.5 tsp

Slow-simmered lamb curry over fragrant basmati rice fills your kitchen with spice aromas you can smell from the front door. Rich, warming, high protein comfort.

Cook 105 min Difficulty NORMAL 580 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

boneless lamb shoulder 2 lbs
basmati rice 2 cups
yellow onion 2 pieces
garlic cloves 4 cloves
fresh ginger 2 tbsp
tomato paste 3 tbsp

Seasonings/Sauce

vegetable oil 3 tbsp
salt 1.5 tsp
ground cumin 2 tsp
ground coriander 1 tsp
turmeric 1 tsp
ground cinnamon 0.5 tsp
black pepper 0.5 tsp
red chili powder 0.5 tsp

Nutrition summary

Carbohydrates 60 g 41%

Protein 33 g 23%

Fat 21 g 33%

Serving size 350g

Cooking steps

1

Dice the boneless lamb shoulder into 1-inch cubes and pat dry for better browning.
2

Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Sear lamb cubes in batches for 3–4 minutes per side until deep brown; transfer to a plate.
3

Add remaining oil to the pot. Sauté finely chopped onion, garlic, and ginger over medium heat for 8 minutes, stirring often, until golden and fragrant.
4

Stir in tomato paste and all spices; cook for 2 minutes to bloom flavors before returning the lamb to the pot.
5

Add 2 cups water and salt. Bring to a simmer, cover, and cook gently over low heat for 90 minutes, stirring every 30 minutes and scraping the bottom to prevent sticking.
6

Meanwhile, rinse basmati rice until water runs clear, then cook with 3 cups water and 0.5 tsp salt in a saucepan over low heat for 12–15 minutes until tender and fluffy.
7

Uncover curry during last 10 minutes for sauce thickening; adjust salt and pepper to taste. Serve lamb curry hot over basmati rice.

Personalized Q&A

Q. What are the core ingredients that define Lamb Curry with Basmati Rice?

The main ingredients that create the dish's flavor and texture are the boneless lamb shoulder for protein and richness, basmati rice for aroma and body, onions, garlic, and ginger for spice depth, as well as tomato paste and a medley of classic curry spices like cumin, coriander, turmeric, cinnamon, black pepper, and chili powder. These combine for signature warmth and fragrance.

Q. What is the most important cooking step for achieving tender lamb?

The key is slow-simmering the browned lamb cubes in the spiced sauce over low heat for at least 90 minutes. This allows the lamb to become tender without drying out. Stirring every 30 minutes and scraping the pot bottom prevents sticking and burning, ensuring a rich, silky curry texture.

Q. How can I prevent the rice from becoming mushy?

To achieve fluffy basmati rice, rinse the rice thoroughly until the water is clear to remove excess starch. Cook it over low heat with the correct water ratio (3 cups for 2 cups rice) and add salt. Do not over-stir while cooking—this helps the grains stay separate and prevents mushiness.

Q. What is the nutritional profile for this recipe per serving?

Each serving provides approximately 580 kcal, with 33 grams protein (23% of calories), 60 grams carbohydrates (41%), and 21 grams fat (33%). This aligns with a high-protein Mediterranean-style dinner, offering hearty nutrition and balance.

High Protein Rice Dinner: Lamb Curry with Basmati Rice Recipe

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