Name: Lamb pilaf with yoghurt sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 750 gram lean lamb, diced; 1 onion, finely sliced; 2 clove garlic, crushed; 2 1/2 teaspoon ground cumin; 2 teaspoon garam masala; 2 teaspoon ground turmeric; 1 cup (280g) natural yoghurt, plus extra to serve (optional); 1 1/4 cup (250g) basmati rice; 150 gram baby spinach; 3 cup (750ml) salt-reduced chicken stock; 1 tablespoon chopped coriander

Lamb pilaf with yoghurt sauce

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

1/4 cup (60ml) olive oil

750 gram lean lamb, diced

1 onion, finely sliced

2 clove garlic, crushed

2 1/2 teaspoon ground cumin

2 teaspoon garam masala

2 teaspoon ground turmeric

1 cup (280g) natural yoghurt, plus extra to serve (optional)

1 1/4 cup (250g) basmati rice

150 gram baby spinach

3 cup (750ml) salt-reduced chicken stock

1 tablespoon chopped coriander

Method

1.Heat oil in a pan on high. Cook lamb in batches for 3 minutes, until browned. Remove from pan.

2.Reduce heat to medium. In same pan, cook onion for 5 minutes, until soft and golden. Add garlic and spices and cook for another 1 minute, until fragrant.

3.Return lamb to pan, reduce heat to low and cook until heated through. Stir in yoghurt. Remove from heat.

4.Place half of rice in a medium flameproof casserole pan and top with half of lamb mixture. Scatter over spinach and season well.

5.Top with remaining rice and lamb. Pour over stock. Cover and simmer on medium heat for 25 minutes, until lamb is tender and rice absorbs stock. Scatter with dropped coriander. Serve with extra yoghurt, if you like.

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