Lamb and spinach pilaf

  • serves 4
  • Easy

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.



  • olive oil
  • lamb leg steaks 2, cut into chunks
  • onion 1, sliced
  • garlic 2 cloves, crushed
  • cumin seeds 1 tsp
  • cardamom pods 4, lightly crushed
  • basmati rice 300g
  • chicken stock 550ml
  • spinach 100g, washed and chopped


  • 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.

Nutritional Information

  • Kcals 476
  • Carbs 64.9g
  • Protein 26.7g
  • Fat 14g
  • Salt 0.91g
  • Saturates 5g
  • Fibre 1.3g