Heart-Healthy Cumin Lamb

Savor the bold and aromatic flavors of "Heart-Healthy Cumin Lamb," a guilt-free twist on a classic favorite that's packed with nutrients and irresistible taste. Featuring tender cubes of lean lamb, toasted cumin seeds, and a fragrant blend of garlic, ginger, and chili flakes, this high-protein dish is a perfect balance of spice and warmth. Low-sodium soy sauce and olive oil keep this recipe heart-conscious without compromising on flavor, while vibrant red bell peppers and onions add a burst of color and crunch. Served over wholesome brown rice, this satisfying meal is both nourishing and fulfilling, making it an ideal option for nutritious weeknight dinners. Garnish with fresh cilantro for a bright, zesty finish and enjoy every bite of this flavorful, health-minded creation!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste and adjust the seasoning with black pepper according to your preference.

Step 8

Once everything is cooked through, remove from heat. Stir in the chopped cilantro.

Step 9

Serve the cumin lamb over a bed of cooked brown rice. Garnish with extra cilantro if desired.

Nutrition Facts

Serving size	1628.2 grams (1628.2g)

Amount per serving	% Daily Value*
Calories	1923

Total Fat 133.40g	171%
Saturated Fat 45.00g	225%
Polyunsaturated Fat 2.70g
Cholesterol 400mg	133%
Sodium 1418mg	62%
Total Carbohydrate 83.30g	30%
Dietary Fiber 13.10g	47%
Total Sugars 14.70g
Protein 116.20g	232%

Vitamin D 0IU	0%
Calcium 275mg	21%
Iron 18mg	101%
Potassium 2476mg	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.

Source of Calories

Fat: 60.1%

Protein: 23.3%

Carbs: 16.7%