Spiced Lamb Pilaf

• 4 1/2 tbsp butter
• 2 None onions, chopped
• 1 clove garlic, minced
• 1 tbsp ground coriander
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp dried chili flakes
• 1 pinch saffron
• 14 oz basmati rice
• 2 cups chicken stock
• 1 (18 oz) lamb tenderloin, trimmed
• 3.5 oz baby spinach
• 1/2 cup slivered almonds, toasted
• 2/3 cup currants
• None None plain yogurt, to serve
• None None chapati, to serve

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

butter, onions, clove garlic, ground coriander, ground cinnamon, ground cumin, chili flakes, saffron, basmati rice, chicken stock, lamb tenderloin, baby spinach, slivered almonds, currants, yogurt, chapati

Taken from recipes-plus.com/api/v2.0/recipes/36659 (may not work)