Lamb or Chickpea Pilaf 16 February 2021 Studio Pilates 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 chickpeas2 tbsps olive oil1 large onion1 tsp fresh ginger (grated) 3 tsps curry powder2 cups basmati rice (cooked)2 cups chicken stock2 cups baby spinach leaves1 cup frozen peas4 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 chickpeas2 tbsps olive oil1 large onion1 tsp fresh ginger (grated) 3 tsps curry powder2 cups basmati rice (cooked)2 cups chicken stock2 cups baby spinach leaves1 cup frozen peas4 tbsps natural greek yoghurt or DF alternative (to serve)salt and pepper (to taste) Instructions 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. If using lamb: Add lamb and cook for 4-5 minutes, splitting it up with a wooden spoon as you brown it. If adding chickpeas: combine chickpeas, 1 tbsp of oil, curry powder and ½ tsp cracked salt in fry pan and cook for one minute. 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. Add peas, and spinach and cover, on low heat to heat through and rest. Toss to combine and add salt and pepper as desired. Divide between bowls and serve topped with natural yoghurt.
