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Ingredients
- 1 1/4 lbs. boneless lamb shoulder, cut into 1/2" pcs
- 1 tbsp. oil
- 1 med. onion, minced
- 1 clove garlic, chopped
- 2/3 c. water
- 1 teaspoon salt
- 1 lg. tomato, seeded & minced
- 1 med. yellow squash, julienned
- 2 tbsp. fresh basil, minced
- 2 tbsp. fresh parsley, minced
- 2 tbsp. fresh lemon juice
- 1/2 c. rice
Directions
- Place onion and garlic in 1 tsp. oil in microwave safe baking dish. Microwave at High (100%) 2 1/2 to 3 min, stirring once. Add in lamb pcs; cover with plastic wrap, venting one corner. Continue cooking on High (100%) 4 min, stirring after 3 min. Stir in water, rice and salt and continue cooking, covered on Medium (50%) for 30 min or possibly till meat is tender and rice is cooked, stirring every 10 min. Add in tomato and squash, cover and continue cooking on Medium (50%) for 3 min. Stir in basil, parsley and lemon juice. Serve immediately. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 275 | |
| Calories from Fat 148 | 54% |
| Total Fat 16.49g | 21% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.06g | |
| Cholesterol 52mg | 17% |
| Sodium 439mg | 18% |
| Potassium 380mg | 11% |
| Total Carbs 16.66g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.27g | 2% |
| Protein 14.58g | 23% |
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