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Picture of Uyghur Lamb Rice Pilaf
mediterranean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 5261 kcal 263 %
  • Fat 345 g 531 %
  • Saturated 141 g 705 %
  • Carbs 360 g 120 %
  • Fiber 20 g 80 %
  • Protein 166 g 331 %
  • Cholesterol 689 mg 230 %
  • Sodium 4288 mg 179 %
  • Calcium 479 mg 48 %
  • Magnesium 372 mg 89 %
  • Potassium 3740 mg 80 %
  • Iron 34 mg 191 %
  • Zinc 30 mg 274 %
  • Phosphorus 1876 mg 268 %
  • Vitamin A 2044 µg 227 %
  • Vitamin C 32 mg 35 %
  • Thiamin (B1) 3 mg 279 %
  • Riboflavin (B2) 2 mg 166 %
  • Niacin (B3) 74 mg 464 %
  • Vitamin B6 2 mg 179 %
  • Folate equivalent (total) 1651 µg 413 %
  • Vitamin B12 19 µg 790 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 10 mg 68 %
  • Vitamin K 56 µg 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Uyghur Lamb Rice Pilaf

Ingredients

  • 2 pounds lamb (ribs, shoulder, or leg), cut into 2- or 3-inch cubes
  • 1/2 onion, peeled
  • 2 tablespoons Chinese cooking wine (or beer or vodka)
  • 2 teaspoons kosher salt (or to taste)
  • 1 thumb-sized piece of ginger, peeled and sliced crosswise into 2- or 3-inch pieces
  • 2 tablespoons whole black peppercorns or 8-10 Szechuan peppercorns (tied in cheesecloth or a mesh spice strainer)
  • 2 cups jasmine rice
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 carrots, peeled and cut into 1 1/2-inch pieces
  • 2 teaspoons cumin seeds
  • 1 pinch kosher salt and freshly ground black pepper, to taste

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