Lamb and spinach pilaf

Name: Lamb and spinach pilaf
Total time: 30 min
Yield: serves 4
Ingredients: olive oil; 2 lamb leg steaks cut into chunks; 1 onion sliced; 2 cloves garlic crushed; 1 tsp cumin seeds; 4 cardamom pods lightly crushed; 300g basmati rice; 550ml chicken stock; 100g spinach washed and chopped

Published: December 19, 2014 at 2:29 PM

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serves 4

Easy

Total time: 30 mins

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This spinach, mushroom and lemon pilaf will not only keep you cosy this winter, but it is full of ingredients that are good for you and will keep you feeling healthy.

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Ingredients

Nutrition

olive oil
2 lamb leg steaks

cut into chunks
1 onion

sliced
2 cloves garlic

crushed
1 tsp cumin seeds
4 cardamom pods

lightly crushed
300g basmati rice
550ml chicken stock
100g spinach

washed and chopped

Nutrition: per serving

kcal476
fat14g
saturates5g
carbs64.9g
sugars0g
fibre1.3g
protein26.7g
salt0.91g

Method

step 1

Heat 1 tbsp olive oil in a pan, add the lamb and brown quickly all over. Add the onion and garlic and cook for 5 minutes until softened then stir in the spices and rice.
Pour over the stock, bring to a simmer and cover with a tight-fitting lid. Turn the heat down and cook gently until all the stock has been absorbed, about 15 minutes. Stir through the spinach for the last minute of cooking until wilted.

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