Lamb Pilaf

• 1/4 cup olive oil
• 1 1/2 lb lean lamb meat, diced
• 1 None onion, finely sliced
• 2 cloves garlic, minced
• 1/2 tsp ground cumin
• 2 tsp garam masala
• 2 tsp ground turmeric
• 1 cup plain yogurt, plus extra to serve
• 9 oz basmati rice
• 5 oz baby spinach
• 3 cups chicken stock
• 1 tbsp fresh cilantro leaves, chopped

1. Heat oil in a frying pan over high heat. Working in batches, sear lamb for 3 mins, until browned. Remove from pan.
2. Reduce heat to medium and cook onion for 5 mins, until soft and golden. Add garlic and spices. Cook for 1 min, until fragrant. Return lamb to pan, reduce heat to low and cook until heated through. Stir in yogurt then remove from heat.
3. Place 1/2 of the rice in a medium Dutch oven. Top with 1/2 of the lamb mixture and arrange spinach over top. Season. Top with remaining rice and lamb. Add stock, cover and simmer for 25 mins, until lamb is tender and rice absorbs stock. Sprinkle with cilantro and serve with extra yogurt.

olive oil, lean lamb meat, onion, garlic, ground cumin, garam masala, ground turmeric, plain yogurt, basmati rice, baby spinach, chicken stock, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30667 (may not work)