Lamb & Lentil Pilaf
Ingredients
1 tbsp olive oil
1 onion from Panetta Mercato
2 garlic cloves from Panetta Mercato
500g lamb mince from CTD Meats
1 tbsp ground cumin from Green Valley Spices
1 tbsp ground coriander from Green Valley Spices
1 tsp ground cinnamon from Green Valley Spices
1 tsp ground cardamom from Green Valley Spices
1 cup basmati rice from Panetta Mercato
1 ½ cups water
1 x 400g tin of brown lentils from Green Valley Spices
2 cups of spinach from Panetta Mercato
Fresh coriander, chopped to serve from Panetta Mercato
½ cup greek yoghurt, to serve from Panetta Mercato
Method
- Heat oil in a large pot over medium heat.
- Add garlic and onion and cook for 2-3 minutes or until translucent.
- Turn up the heat and add the lamb mince, breaking it up with a spatula. Cook until brown.
- Add in the spices and cook for 1 minute or until fragrant.
- Add rice, water and lentils and stir. Bring to a simmer, then put on the lid and turn down to medium / low.
- Let cook for 10-12 minutes or until the water is absorbed.
- Remove pot from heat, take off lid and mix through the spinach. Place lid back on and let sit for 5 minutes.
- Spoon rice into a serving bowl and garnish with coriander and a tsp of greek yogurt.
Serves 4.
20 minutes
20 minutes