Nutrition Fact: This delicious dinner strikes a healthy balance between sources of vegetables, protein and complex carbohydrates. This recipe can be made with lamb or with chickpeas for a plant-based vegetarian alternative. NOTE: Begin to cook rice before prepping the rest of the meal.

Print Recipe

Lamb or Chickpea Pilaf

Course

Main Dish

Cuisine

Eastern

Keyword

pilaf

Prep Time

30 minutes

Servings

serves

Ingredients

• 700 - 800 grams lamb mince or chickpeas
• 2 tbsps olive oil
• 1 large onion
• 1 tsp fresh ginger (grated)
• 3 tsps curry powder
• 2 cups basmati rice (cooked)
• 2 cups chicken stock
• 2 cups baby spinach leaves
• 1 cup frozen peas
• 4 tbsps natural greek yoghurt or DF alternative (to serve)
• salt and pepper (to taste)

Course Main Dish Cuisine Eastern Keyword pilaf Prep Time 30 minutes Servings serves Ingredients 700 - 800 grams lamb mince or chickpeas 2 tbsps olive oil 1 large onion 1 tsp fresh ginger (grated) 3 tsps curry powder 2 cups basmati rice (cooked) 2 cups chicken stock 2 cups baby spinach leaves 1 cup frozen peas 4 tbsps natural greek yoghurt or DF alternative (to serve) salt and pepper (to taste)

Instructions

1. Heat a non-stick frypan over medium heat, add onions and cook for 5 minutes until soft and fragrant. Add ginger and cook for another minute.
2. If using lamb: Add lamb and cook for 4-5 minutes, splitting it up with a wooden spoon as you brown it.
3. If adding chickpeas: combine chickpeas, 1 tbsp of oil, curry powder and ½ tsp cracked salt in fry pan and cook for one minute.
4. Add rice and stock to lamb/chickpeas and cover, bringing to a gentle simmer, and cooking for 10 minutes or until rice is tender and evenly coated.
5. Add peas, and spinach and cover, on low heat to heat through and rest. Toss to combine and add salt and pepper as desired.
6. Divide between bowls and serve topped with natural yoghurt.