Recipe

Lamb pilaf with yogurt sauce

Dec 27, 2013 1:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
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Ingredients

Lamb pilaf with yogurt sauce
  • 1/4 cup (60ml) oil
  • 600 gram diced lamb
  • 1 medium onion, finely sliced
  • 1 clove garlic, crushed
  • 2 1/2 teaspoon ground cumin
  • 2 teaspoon garam masala
  • 2 teaspoon ground turmeric
  • 1 cup (280g) natural yogurt, plus extra to serve
  • 1 1/4 cup (250g) basmati rice
  • 150 gram bag baby spinach
  • 3 cup (750ml) chicken stock

Method

Lamb pilaf with yogurt sauce
  • 1
    Heat oil in a large saucepan on medium-high. Cook Lamb in batches for 3 minutes, until browned. Remove lamb from pan.
  • 2
    Reduce heat to low and cook onion in same pan for 5 minutes, until soft and golden. Add garlic and spices and cook for another minute.
  • 3
    Return lamb to pan, reheat gently and stir through yogurt. Transfer lamb mixture to a bowl.
  • 4
    Spoon half of rice into a medium flameproof casserole pan and top with half of lamb mixture and all of spinach, seasoning well.
  • 5
    Top with remaining rice and lamb mixture. Pour over stock, cover and simmer on medium heat for 25 minutes, until lamb is tender, rice is cooked and stock absorbed. Serve with extra yogurt, if you like.

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