Heart-Healthy Cumin Lamb
Elevate your dinner menu with this flavorful and wholesome Heart-Healthy Cumin Lamb recipe, a vibrant twist on classic lamb dishes. This nutritious meal combines tender, lean lamb cubes with the bold warmth of toasted cumin seeds, fragrant garlic and ginger, and a medley of colorful vegetables, including red onion and bell pepper. A splash of low-sodium soy sauce ties the dish together, creating a savory and heart-smart profile. Served over a nourishing bed of hearty brown rice, this recipe delivers on both flavor and health-conscious ingredients. With just 15 minutes of prep time, it's a deliciously balanced option for busy nights or special gatherings. Perfect for those striving to enjoy rich, satisfying meals without compromising on nutrition, this dish is packed with high-protein goodness, fiber, and a touch of spice. Garnish with fresh cilantro for a vibrant and aromatic finish!
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Recipe Information
Ingredients
- 500 grams Lean lamb, cut into small cubes
- 2 teaspoons Cumin seeds
- 1 teaspoon Ground cumin
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Low-sodium soy sauce
- 1 large Red onion, thinly sliced
- 1 large Red bell pepper, sliced
- 1 teaspoon Chili flakes
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro, chopped
- 1 cup Brown rice
- 2 cups Water
Instructions
Begin by rinsing the brown rice under cold water until the water runs clear. In a medium saucepan, add 1 cup of rinsed brown rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 30-35 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, prepare the lamb. In a dry pan, toast the cumin seeds for 1-2 minutes until fragrant. Remove from the pan and set aside.
In the same pan, heat 1 tablespoon of olive oil over medium-high heat. Add the lamb cubes and cook until browned on all sides. Remove from the pan and set aside.
Lower the heat to medium, add the remaining tablespoon of olive oil to the pan. Add the garlic, ginger, and ground cumin, cooking for about 1 minute until fragrant.
Return the lamb to the pan, adding the low-sodium soy sauce, toasted cumin seeds, and chili flakes. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld.
Add the sliced red onion and red bell pepper to the pan. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp.
Taste and adjust the seasoning with black pepper according to your preference.
Once everything is cooked through, remove from heat. Stir in the chopped cilantro.
Serve the cumin lamb over a bed of cooked brown rice. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.4 g | 171% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1418 mg | 62% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 14.7 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
