A delicious combination of lamb, sweet potato and spinach with fluffy white rice.
Preparation Time: 15 mins
Cooking Time: 30 mins
Yield: 4 x approx. 3-1/2 oz servings
Lightly spray a large pan with oil spray. Stir-fry 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 coriander and cumin, stirring for 30 seconds. Add rice; stir through thoroughly. Add the potato, spinach, stock, and water and mix until well combined. Cover and bring to a boil.
Reduce heat to low; cook for approximately 12 minutes until liquid is absorbed. Turn off heat and let stand for 5 minutes or until the rice is tender.
Return the meat to pan; toss through mixture and fluff up rice. Serve immediately.