Spiced Lamb And Spinach Pilaf Recipe

About this recipe

This Spiced Lamb & Spinach Pilaf combines tender lamb mince, fluffy basmati rice, and nutrient-packed spinach for a flavorful, protein-rich lunch that's perfect for maintaining energy throughout the day. Seasoned with aromatic Indian spices, it brings warmth and comfort to your plate while keeping the cooking simple and efficient. The lamb provides a robust and savory base, while spinach adds a touch of freshness and boosts the fiber content. Ready in just 35 minutes, this dish is ideal for busy weekdays or meal prepping. Serve it with a refreshing cucumber salad or a squeeze of lemon for an extra zing. Whether you're fueling up post-workout or enjoying a hearty midday meal, this pilaf is sure to satisfy your cravings.

Ingredients

• 250G Tilda Wholegrain Basmati Rice 250g
• NaN Fresh Halal British Baby Lamb Mince - 15-20% Fat
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Onion Large 1 Each
• 65G Natoora Root Ginger
• 100 G Jumbo Garlic 100g
• 240G Spice Kitchen Curry Blend Trio, 240G
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• - Biona Capers In Olive Oil
• 400G Greenfield Himalayan Salt Fine 400G

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and soak it for 15 minutes.
2. 2. Heat olive oil in a large pan over medium heat and sauté the diced onion until golden brown.
3. 3. Add minced garlic and grated ginger to the pan, stirring for one minute until aromatic.
4. 4. Mix in the lamb mince and cook until browned, breaking it up with a spoon.
5. 5. Add the Spice Kitchen Curry Blend Trio and ground turmeric, stirring to coat the lamb evenly.
6. 6. Drain the soaked basmati rice and add it to the pan, stirring well to combine with the lamb and spices.
7. 7. Pour in 400ml of water and bring it to a boil, then reduce the heat to low and cover the pan.
8. 8. Let the pilaf cook for 15 minutes, ensuring the rice absorbs the water completely.
9. 9. Wash and roughly chop the fresh spinach, then add it to the pan and stir gently to combine.
10. 10. Cover the pan again and let the spinach wilt for 3-4 minutes over low heat.
11. 11. Fluff the pilaf gently with a fork, ensuring the ingredients are evenly distributed.
12. 12. Taste and adjust the salt or spices if needed, adding more for flavor if desired.
13. 13. Serve the spiced lamb and spinach pilaf hot, garnished with fresh herbs if available.
14. 14. Pair the pilaf with a simple cucumber salad or lemon wedges for added freshness.