Fragrant Lamb Pilaf
with Spinach and Minted Yoghurt
Our chef André has created this tasty lamb pilaf and given it a hearty boost with the addition of lentils. The type of fibre found in these lovely little legumes has fantastic benefits for heart and digestive health, as well as keeping blood sugar levels stable. And of course it's delicious as well as good for you and fragrant with spices. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
200 grams
Lamb Mince
1 unit(s)
Red Onion
1 pot(s)
Ras-el-Hanout
½ pot(s)
Ground Turmeric
150 grams
Basmati Rice
1 sachet
Chicken Stock Powder
1 unit(s)
Garlic Clove
1 bunch(es)
Mint
½ pack(s)
Brown Lentils
1 bag(s)
Baby Spinach
100 grams
Greek Style Natural Yoghurt
(ContainsMilk)½ unit(s)
Lemon
Not included in your delivery
300 milliliter(s)
Water
Heat a saucepan on high heat (no oil!). Add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Meanwhile, halve, peel and thinly slice the red onion. When the lamb has browned, drain off any excess oil, then add half the onion and cook until softened, 5-6 mins. Next, add the ras-el-hanout and half the turmeric and cook for 1 minute more.
Add the basmati rice to the pan and stir to make sure it gets nicely coated in the spices. Then add the water (see ingredients for amount). Bring to the boil, add the chicken stock powder and stir to dissolve. Lower the heat to medium and pop a lid on. Cook for 10 mins then remove the pan from the heat and set aside for another 10 mins. The rice will finish cooking in its own steam. This is your pilaf!
While your pilaf cooks, finish off your last few jobs. Peel and grate the garlic (or use a garlic press ). Pick the mint leaves from their stalks and finely chop (discard the stalks). Halve the lemon. Drain the lentils in a colander, rinse under cold water and set aside.
Heat a splash of oil in another frying pan over medium heat. Add the remaining onion and cook until softened, 5 mins. Stir frequently to make sure they don't burn. Add the baby spinach and cook for 2 mins before adding the garlic. Cook until the spinach has wilted completely then stir in the lentils. Carry on cooking until the lentils are piping hot, 1-2 mins. Season to taste with salt and pepper and set aside.
Put the yoghurt in a small bowl and mix in half the mint and a pinch of the remaining turmeric. Season with salt and pepper then set aside. When the pilaf is ready, fluff it up with a fork, then carefully add the lentil mixture, remaining mint and a squeeze of lemon juice. Taste and add more salt, pepper or lemon juice if you fancy.
Serve the lamb pilaf in deep bowls with a generous dollop of minty yoghurt. Enjoy!