Spiced Lamb Pilaf

16 ingredients
3 steps

Ingredients

  • 4 1/2 tbsp butter
  • 2 None onions, chopped
  • 1 clove garlic, minced
  • 1 tbsp ground coriander
  • 2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp dried chili flakes
  • 1 pinch saffron
  • 14 oz basmati rice
  • 2 cups chicken stock
  • 1 (18 oz) lamb tenderloin, trimmed
  • 3.5 oz baby spinach
  • 1/2 cup slivered almonds, toasted
  • 2/3 cup currants
  • None None plain yogurt, to serve
  • None None chapati, to serve

Directions

  1. 1
    Melt butter in a large saucepan over medium heat. Saute onions and garlic for 4-5 mins, until onions are tender. Add spices and cook, stirring, until fragrant. Add rice and cook, stirring, for 1 min. Mix in stock and 2 cups water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, until rice is just tender. Remove from heat and let stand for 5 mins.
  2. 2
    Meanwhile, preheat grill and oil grates. Grill lamb for 5-10 mins, or until cooked to your liking. Let rest, covered, for 5 mins then slice thinly.
  3. 3
    Add spinach, almonds, currants and lamb to rice. Season to taste and toss gently to combine. Serve with yogurt and chapati.

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