Spiced Lamb Pilaf

1. 1

   Melt butter in a large saucepan over medium heat. Saute onions and garlic for 4-5 mins, until onions are tender. Add spices and cook, stirring, until fragrant. Add rice and cook, stirring, for 1 min. Mix in stock and 2 cups water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, until rice is just tender. Remove from heat and let stand for 5 mins.

2. 2

   Meanwhile, preheat grill and oil grates. Grill lamb for 5-10 mins, or until cooked to your liking. Let rest, covered, for 5 mins then slice thinly.

3. 3

   Add spinach, almonds, currants and lamb to rice. Season to taste and toss gently to combine. Serve with yogurt and chapati.

* Per serving · 4 servings · Values may vary.

No additional tips available.