Lamb Pilaf With Yogurt Sauce

• 1/4 cup oil
• 1 1/3 lbs lamb stew meat
• 1 medium onion, thinly sliced
• 1 clove garlic, crushed
• 1/2 tsp ground cumin
• 2 tsp garam masala
• 2 tsp ground turmeric
• 1 cup plain yogurt, plus additional to serve
• 1 1/3 cups basmati rice
• 5 oz baby spinach
• 3 cups chicken stock

1. Heat oil in a Dutch oven on medium-high heat. Cook lamb in batches for 3 mins, until browned. Remove lamb from pan.
2. Reduce heat to low and cook onion in same pan for 5 mins, until soft and golden. Add garlic and spices and cook for 1 min.
3. Return lamb to pan, reheat gently and stir in yogurt. Transfer lamb mixture to a bowl.
4. Spoon half the rice into the pan. Top with half the lamb mixture and all the spinach, seasoning well.
5. Top with remaining rice and lamb mixture. Add stock; cover and simmer on medium heat for 25 mins, until lamb is tender, rice is cooked and stock absorbed. Serve with additional yogurt.

oil, lamb stew meat, onion, clove garlic, ground cumin, garam masala, ground turmeric, plain yogurt, basmati rice, baby spinach, chicken stock

Taken from recipes-plus.com/api/v2.0/recipes/24664 (may not work)