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Lamb and spinach pilaf
Lamb and spinach pilaf
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Sensory-pleasing aromatic lamb pilaf.
Ingredients:
  • 18.20 gm olive oil
  • 800g trim lamb round roasts, cut into 3cm pieces
  • 1 brown onion, halved, thinly sliced
  • 2 tsp finely grated fresh ginger
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 1 tsp ground turmeric
  • 2.50 gm sweet paprika
  • 400g (2 cups) Basmati rice
  • 2 x 375ml chicken style liquid stock
  • 1 x 150g pkt baby spinach leaves
  • Coriander & mint yoghurt (see related recipe), to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil until shimmering. Cook half of the lamb, stirring occasionally, for 2-3 minutes until golden brown. Transfer to a plate, then cook the remaining lamb, reheating the pan between batches.
  • Place onions in the pan and cook, stirring occasionally, until soft. Stir in ginger, coriander, cumin, turmeric, and paprika, cooking for 1 minute until fragrant. Add lamb and rice, fully coating in spices. Pour in stock and bring to a boil. Reduce heat, cover, and simmer for 12 minutes until liquid is absorbed. Remove from heat, top with baby spinach, cover, and let steam for 10 minutes before serving.
  • Gently fold the spinach into the rice to fluff the grains. Serve the pilaf on plates and enjoy with a side of coriander & mint yogurt.

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