Spiced Lamb And Spinach Rice Bowl Recipe

About this recipe

A hearty and flavorful breakfast featuring tender spiced lamb paired with fragrant spinach rice, offering a perfect balance of protein and fiber.

Ingredients

• NaN Fresh Halal British Baby Lamb Mince - 15-20% Fat
• 600G Picard Organic Spinach Leaves
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 100 G Trs Ground Cumin Jeera Powder
• - Greenfields Ground Coriander
• 400 g Trs Turmeric Powder 400G
• 1 L Olive Oil – Organic
• 400G Whole Chickpeas In Water
• 100 g Wijaya Coriander Seeds 100G
• - Tata Salt
• 1 Kg Laila Basmati Rice
• 250G Tilda Wild Rice

Instructions

1. 1. Rinse the basmati rice thoroughly under cold water and let it soak for 15 minutes.
2. 2. Heat olive oil in a skillet over medium heat and sauté the chopped onion until golden brown.
3. 3. Add the minced garlic and grated ginger to the skillet, cooking until fragrant.
4. 4. Stir in the lamb mince, breaking it apart, and cook until browned evenly.
5. 5. Add ground cumin, coriander, turmeric, red chili powder, and salt, mixing well to coat the lamb.
6. 6. Incorporate the spinach leaves into the skillet, allowing them to wilt for 2-3 minutes.
7. 7. Drain the soaked rice and add it to the skillet, stirring to combine with the lamb and spinach mixture.
8. 8. Pour water into the skillet, bring to a boil, then reduce heat to low and cover to simmer for 15 minutes.
9. 9. Check if the rice is fully cooked and fluffy, then remove the lid and let it sit for 5 minutes.
10. 10. Garnish the dish with freshly chopped coriander leaves before serving.