lamb pilaf

Lamb Pilaf

For those of you that have been reading for some time you will know that I am a big fan of one pot rice dishes and this one is a really tasty and the soft lamb morsels just make it.

What you need

600g lamb leg meat cubed
1 large onion halved and finely sliced
1 teaspoon crushed garlic
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon garam masala
2 teaspoons tumeric
Salt and pepper
1 small tub plain yoghurt (250ml)
250g basmati rice
Handful of baby spinach leaves roughly chopped
1 liter chicken stock

The process

In a hot pan with a little oil, brown the lamb cubes in batches, remove and set aside. (you don’t want to cook them through, just get a little a color)

Reduce the heat, add a little more oil and toss in the onion. Cook until soft and beginning to brown and ensure that you scrape all of the residue in the pan from the meat and combine it with the onion. Now add all of the spices and garlic, a pinch of salt and pepper and cook until the aromas fill the room (1 or 2 minutes) stirring constantly.

Place the lamb back into the pan, along with any liquid in the bowl, mix and remove from the heat. Add the yoghurt and spinach and mix, then add the rice and the stock, give it a mix, return to the heat and bring it up to a boil.

Reduce the heat to low, cover the pan and allow it to simmer for 20-30 minutes checking to see that the stock is absorbed and the rice completely cooked.

Enjoy it folks.