Heat pan, dry fry the lamb mince. Drain off excess fat. Add onion, garlic, ginger, cinnamon and paprika. Stir well
Add aubergine courgettes, rice and stock. Bring to boil. Cover and simmer for 20 minutes until the rice has absorbed the stock.
Add the toms and mint. Heat through and serve.
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 4|
|Calories from Fat: 190 (52%)|
|Amt Per Serving||% DV|
|Total Fat 21.1g||28 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 63.9mg||20 %|
|Sodium 64.9mg||2 %|
|Potassium 685.8mg||18 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 22.5g|
|Protein 18.1g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 364
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