How long does Spiced Lamb and Spinach Pilaf take to make?

About 35 minutes: 10 minutes of prep and 25 minutes of cooking. Soak the rice while you brown the onion and lamb mince so it is ready to go into the pan.

Why soak the basmati rice before making the pilaf?

Soaking lets the grains absorb some water first, so they cook evenly, stay separate and lengthen instead of breaking. Drain it well before stirring it into the spiced lamb.

Can I use chicken mince instead of lamb in a pilaf?

Yes, chicken or turkey mince works and gives a lighter result. Add a little extra oil when browning it, as it has less fat than lamb mince.

What goes with Spiced Lamb and Spinach Pilaf?

A simple cucumber salad or cooling raita and a few lemon wedges are all it needs. Poppadoms or a spoonful of pickle on the side add crunch and tang.

How do I reheat leftover lamb pilaf?

Sprinkle it with a little water, cover and reheat in the microwave or a covered pan until piping hot throughout. Keep leftovers in the fridge and eat them within a day.

Spiced Lamb And Spinach Pilaf Recipe

Name: Spiced Lamb and Spinach Pilaf
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
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

Indian cuisine · 396 calories

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

How to make Spiced Lamb And Spinach Pilaf

Soak rice and fry onion. Rinse the basmati rice thoroughly and soak it for 15 minutes. Heat olive oil in a large pan over medium heat and sauté the diced onion until golden brown, then add garlic and ginger for one minute.
Brown the spiced lamb. Add the lamb mince and cook until browned, breaking it up with a spoon. Stir in the curry spice blend and ground turmeric to coat the lamb evenly.
Cook the pilaf. Drain the rice and stir it into the pan. Pour in 400ml of water, bring to a boil, then cover and cook on low heat for 15 minutes until the rice absorbs the water completely.
Wilt the spinach. Stir in the washed, roughly chopped spinach, cover again and let it wilt for 3-4 minutes over low heat. Fluff gently with a fork and adjust the salt or spices to taste.
Garnish and serve. Serve the pilaf hot, garnished with fresh herbs if available, alongside a simple cucumber salad or lemon wedges for freshness.

Frequently asked questions

How long does Spiced Lamb and Spinach Pilaf take to make?: About 35 minutes: 10 minutes of prep and 25 minutes of cooking. Soak the rice while you brown the onion and lamb mince so it is ready to go into the pan.
Why soak the basmati rice before making the pilaf?: Soaking lets the grains absorb some water first, so they cook evenly, stay separate and lengthen instead of breaking. Drain it well before stirring it into the spiced lamb.
Can I use chicken mince instead of lamb in a pilaf?: Yes, chicken or turkey mince works and gives a lighter result. Add a little extra oil when browning it, as it has less fat than lamb mince.
What goes with Spiced Lamb and Spinach Pilaf?: A simple cucumber salad or cooling raita and a few lemon wedges are all it needs. Poppadoms or a spoonful of pickle on the side add crunch and tang.
How do I reheat leftover lamb pilaf?: Sprinkle it with a little water, cover and reheat in the microwave or a covered pan until piping hot throughout. Keep leftovers in the fridge and eat them within a day.