Lamb, Mushroom and Sweet Potato Pilaf

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
12 1/2 oz (355 grams) Lamb Backstrap (Fillet) thinly sliced1 tsp Cumin seed (1/2 tsp powdered)1 medium Onions finely chopped7 oz (200 grams) Button Mushrooms sliced1 1/4 cups (@ 240 grams) Sweet potato, cubed8 oz (220 grams) Basmati Rice, 2 1/2 cups Chicken stock, home-prepared, 1/4 tsp Pepper, black, 1/4 tsp Salt1/2 tsp Onion Powder1/2 tsp Garlic Powder 2 tblspn Spearmint leaves,
Directions
Spray a non stick skillet with canola spray, saute lamb slices and cumin for 2 minutes until lamb has browned. Remove.

Re-spray the skillet with canola and brown the onion, stirring, add the mushrooms and cook for 2 minutes. Stir in sweet potato, rice and stock and bring to the boil. Reduce heat to low, cover and simmer for 10 minutes.

Add the lamb, garlic and onion powder, stir, cover and cook for a further 15 minutes or until rice is cooked. Add the salt and pepper, stir and garnish with the mint leaves.

Number of Servings: 4

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 355.9
  • Total Fat: 7.0 g
  • Cholesterol: 62.1 mg
  • Sodium: 427.7 mg
  • Total Carbs: 46.7 g
  • Dietary Fiber: 2.7 g
  • Protein: 26.8 g

Member Reviews
  • 4CONNIESHEALTH
    Great start to the recipe. - 2/22/21
  • NASFKAB
    Great idea new way to make a pilau - 4/22/20
  • CHERIRIDDELL
    nice - 5/30/19