Spiced Lamb And Spinach Stir Fry With Basmati Rice Recipe

About this recipe

This Spiced Lamb and Spinach Stir-Fry with Basmati Rice is a quick, nutritious, and flavorful dinner perfect for busy weeknights. The tender lamb mince is seasoned with aromatic Indian spices like cumin, coriander, and turmeric, creating a rich and satisfying dish. Fresh spinach adds a touch of greenery and packs essential nutrients, while the fluffy basmati rice perfectly complements the bold flavors. With only 35 minutes of cooking time, this dish is ideal for those craving a high-protein, comforting meal that’s easy to prepare. Serve it hot and garnish with fresh coriander for an added burst of flavor — a family favorite that hits all the right notes!

Ingredients

• 100 G Trs Ground Cumin Jeera Powder
• 1 Kg Tilda Pure Basmati Rice
• 100 G Natco Paprika Powder
• 1 Bunch Spinach Fresh 1 Bunch
• 1 Bunch Coriander - Bunch
• 100G Heera Black Pepper Powder 100g
• - Greenfields Ground Coriander
• 50G Mill & Mortar Organic Ground Turmeric, 50G
• NaN Fresh Halal British Baby Lamb Mince - Lean
• 400G Greenfield Himalayan Salt Fine 400G
• 1 Lemon - 1 Each
• 1 Onion Large 1 Each
• 1 Garlic Bulb - 1 Each
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse 150 g basmati rice under cold water until the water runs clear, then set aside.
2. 2. In a medium saucepan, add 240ml of water and bring it to a boil; add the basmati rice, cover, and simmer for 12-15 minutes until cooked.
3. 3. Heat 2 tbsp olive oil in a large non-stick pan or wok over medium heat for 1-2 minutes.
4. 4. Add 1 chopped onion and 2 minced garlic cloves to the pan; sauté them for 3-4 minutes until softened and fragrant.
5. 5. Stir in 250 g lamb mince, breaking it apart with a wooden spoon, and cook for 7-8 minutes until browned evenly.
6. 6. Sprinkle 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper over the lamb and mix well to coat the meat in spices.
7. 7. Add 200 g spinach (1 bunch) to the pan and stir gently for 3-4 minutes until wilted and well combined with the lamb mixture.
8. 8. Squeeze the juice of half a lemon over the stir-fry and adjust seasoning if needed.
9. 9. Chop 10 g fresh coriander leaves finely and sprinkle them over the dish for a burst of flavor.
10. 10. Fluff the cooked basmati rice with a fork and divide it between two serving bowls.
11. 11. Spoon the spiced lamb and spinach mixture over the rice and garnish with extra coriander.

How to make Spiced Lamb And Spinach Stir Fry With Basmati Rice

1. Cook the basmati rice. Rinse the basmati rice under cold water until it runs clear. Bring 240ml of water to the boil in a medium saucepan, add the rice, cover and simmer for 12-15 minutes until cooked.
2. Soften onions and garlic. Heat olive oil in a large non-stick pan or wok over medium heat for 1-2 minutes, then add the chopped onions and minced garlic and sauté for 3-4 minutes until softened and fragrant.
3. Brown and spice the lamb. Stir in the lamb mince, breaking it apart, and cook for 7-8 minutes until evenly browned and cooked through. Sprinkle over cumin, coriander, turmeric, paprika, salt and black pepper and mix to coat.
4. Wilt the spinach. Add the spinach and stir gently for 3-4 minutes until wilted and well combined with the lamb, then squeeze over fresh lemon juice and adjust the seasoning if needed.
5. Garnish and serve. Sprinkle finely chopped coriander over the stir-fry. Fluff the rice with a fork, divide it between two bowls, spoon the spiced lamb and spinach on top and garnish with extra coriander.

Frequently asked questions

How long does Spiced Lamb and Spinach Stir Fry with Basmati Rice take?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking, as the lamb browns and the spinach wilts while the rice simmers.

Is Spiced Lamb and Spinach Stir Fry with Basmati Rice vegetarian?

No, it is made with lamb, so it is not vegetarian. The lamb is browned with cumin, coriander, turmeric and paprika before the spinach goes in.

Can I use chicken instead of lamb in this stir fry?

Yes, swap the lamb for chicken mince or finely diced chicken thigh. Brown it until no pink remains before adding the ground spices and spinach.

How do I stop the spinach going watery?

Add the spinach only at the end and stir just until wilted. Browning the lamb well first also means there is less liquid in the pan for the leaves to stew in.

How can I make the lamb stir fry spicier?

Add chopped green chilli with the onion and garlic, or a pinch of chilli flakes with the ground spices. A little extra paprika adds warmth and colour without drowning out the cumin and coriander.