Spiced Lamb & Spinach Pilaf

• 600 gboneless lamb shoulder, cut into 3 cm cubes
• 4garlic cloves, minced
• Fine salt, to taste
• 1large onion, thinly sliced
• 20 gfresh ginger, grated
• 1 tspground cumin
• 1 tspturmeric
• ½ tspground cinnamon
• ½ tspchilli flakes
• 2 tbspghee
• 1 tspground coriander
• 600 mllamb stock
• 300 gbasmati rice, rinsed
• 200 gbaby spinach
• 15 gmint leaves, torn
• 160 gplain yoghurt, optional (optional)
• 4pitta breads, about 60 g each, optional (optional)
• 100 gtomato, chopped, for the optional salad (optional)
• 20 gflaked almonds, toasted, optional (optional)
• 75 gcucumber, chopped, for the optional salad (optional)
• 25 glettuce, torn, for the optional salad (optional)
• 1 tbspolive oil, for the optional salad (optional)
• 1 tbsplemon juice, for the optional salad (optional)
• Black pepper, to taste

Method

1. 1Heat the ghee in a wide, heavy-based lidded pot over high heat until it shimmers. Pat the lamb dry and season generously with salt and pepper before it hits the pan.
2. 2Brown the lamb in two batches, 4–5 minutes per batch, leaving each piece undisturbed long enough to develop a deep mahogany crust. Don't crowd the pot; all at once and the meat boils in its own juices instead of catching colour. Remove and set aside.
3. 3Reduce the heat to medium. Add the onion to the same pot, scraping up the dark lamb fond stuck to the base, and cook for about 8 minutes until softened, golden, and just catching at the edges.
4. 4Add the garlic, ginger, cumin, ground coriander, turmeric, cinnamon, and chilli flakes. Stir for 60 seconds until the garlic is fragrant. Keep the spices moving so they toast in the fat rather than scorch.
5. 5Return the lamb and resting juices. Add the stock, bring to a simmer and cover. Cook gently for 75–90 minutes until the lamb yields easily to a fork, adding a splash of water if needed.
6. 6Lift the lamb onto a plate and pour the braising liquid into a measuring jug. Return the lamb and 450 ml liquid to the pot, topping up with water if needed. Reserve any excess liquid. Stir in the rinsed rice, bring to a simmer, cover tightly and cook on low heat for 12–15 minutes until the liquid has been absorbed. Add a little reserved liquid if the rice is still firm.
7. 7Lay the spinach over the rice, cover and cook for 2 minutes. Remove from the heat and leave covered for 10 minutes.
8. 8Fold the wilted spinach gently through the pilaf with a fork, fluffing the rice as you go.
9. 9Divide the pilaf between four bowls and finish with torn mint. Add optional yoghurt and toasted almonds if using. For the optional salad, toss the tomato, cucumber and lettuce with the measured oil and lemon juice. Serve alongside with optional warm pittas.

Per serving

kcal

811

protein

33.6g

fibre

4.3g

carbs

70.3g

fat

44.4g