Lamb Pilaf

Lamb, sweet potato and spinach with fluffy white rice.

Rating:

4 stars 4 stars 4 stars 4 stars (5 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 30 mins

Ingredients Convert to Imperial

  • 400 g lean lamb strips
  • 1 medium onion, finely chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 chicken stock cubes
  • 2 1/2 cup water
  • 142.86 g spinach leaves, chopped roughly
  • 400 g sweet potato, peeled, cut into small cubes
  • 1 1/2 cup white rice, uncooked (10 oz)

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 potato, 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.