12
980
50

Ingredients

  • 1/4 cup olive oil
  • 1 1/2 pounds meat (lean lamb, diced)
  • 1 onions (finely sliced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons ground turmeric
  • 1 cup plain yogurt (plus extra to serve)
  • 9 ounces basmati rice
  • 5 ounces baby spinach
  • 3 cups chicken stock
  • 1 tablespoon cilantro leaves (fresh, chopped)

Directions

  1. Heat oil in a frying pan over high heat. Working in batches, sear lamb for 3 mins, until browned. Remove from pan.
  2. Reduce heat to medium and cook onion for 5 mins, until soft and golden. Add garlic and spices. Cook for 1 min, until fragrant. Return lamb to pan, reduce heat to low and cook until heated through. Stir in yogurt then remove from heat.
  3. Place 1/2 of the rice in a medium Dutch oven. Top with 1/2 of the lamb mixture and arrange spinach over top. Season. Top with remaining rice and lamb. Add stock, cover and simmer for 25 mins, until lamb is tender and rice absorbs stock. Sprinkle with cilantro and serve with extra yogurt.
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NutritionView more

980Calories
Sodium18%DV420mg
Fat91%DV59g
Protein82%DV42g
Carbs22%DV67g
Fiber12%DV3g

PER SERVING *

Calories980Calories from Fat530
% DAILY VALUE*
Total Fat59g91%
Saturated Fat20g100%
Trans Fat
Cholesterol140mg47%
Sodium420mg18%
Potassium1110mg32%
Protein42g82%
Calories from Fat530
% DAILY VALUE*
Total Carbohydrate67g22%
Dietary Fiber3g12%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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