2 lamb neck fillets or leg steaks, diced into bite sized pieces
2 tsps each - ground cumin, coriander
1tsp each - curry powder, tumeric
2 cups rice
Enough stock/water to cover
2 large handfuls of spinach
1 handful peas (opt)
handful chopped fresh coriander leaves for garnish
Brown meat in batches, then set aside.
Soften onions in a little more oil, add spices, cook till aromatic.
Add meat and rice, stir till well coated in spice mix.
Add enough stock water to cover, bring to boil, cover and simmer for about 15 mins till all the liquid is absorbed.
Stir in peas if being used, then add spinach and stir till wilted.
Take off heat and add serve, with coriander as garnish if desired.
Great as a one-pan wonder but can also serve with naan bread, poppadums, raitha with mint and coriander.
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