Lamb Pilaf 

Rating: (4 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Lamb, kumera and spinach with fluffy white rice.

Ingredients:

400 g lean lamb strips

1 medium onion, finely chopped

2 tsp ground coriander

2 tsp ground cumin

1 1/2 cup white rice (Basmati or Arborio), 300g

400 g kumera, peeled, cut into small cubes

150 g spinach leaves, chopped roughly

2 chicken stock cubes

2 1/2 cup water

Directions:

Lightly spray a large pan with oil spray. Stirfry the lamb until just cooked; set aside on a plate.

Over medium heat, gently cook onion until soft and golden brown (about 5 minutes). Add spices, stirring for 30 seconds. Add the rice; stir through thoroughly. Add the kumera, spinach, stock and water until well combined. Cover and bring to the boil.

Reduce heat to low; cook for approx. 12 minutes until liquid is absorbed. Turn off heat and stand for 5 minutes or until the rice is tender.

Return the meat to pan; toss through mixture and fluff up rice.

Serve immediately.

Author:

Family Health Publications

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