Lamb or Chickpea Pilaf
Course
Main Dish
Cuisine
Eastern
Keyword
pilaf
Servings
Prep Time
4
serves
30
minutes
Servings
Prep Time
4
serves
30
minutes
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
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.