Lamb Pilaf
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
Ingredients
- 14 oz lean lamb strips
- 1 medium onion, finely chopped
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 cup white rice, uncooked (10 oz)
- 14 oz sweet potato, peeled, cut into small cubes
- 5 oz spinach leaves, chopped roughly
- 2 low-sodium chicken stock cubes
- 2 1/2 cup water
Directions:
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.
Nutritional Info (per serving)
| CALORIES | 476 cals |
| Kilojoules | 1,991 kJ |
| Fat | 5.9 g |
| Saturated Fat | 2.0 g |
| Cholesterol | 65 mg |
| Sodium | 195 mg |
| Carbohydrates | 75.2 g |
| Fiber | 4.9 g |
| Total Sugars | 4.9 g |
| Protein | 28.4 g |
| Calcium | 85.0 mg |
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Basic Rice Preparation
Need tips on cooking rice from scratch? Check this out!