Fragrant Lamb Pilaf

Name: Fragrant Lamb Pilaf with Spinach and Minted Yoghurt
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 200 Lamb Mince; 1 Red Onion; 1 Ras-el-Hanout; 1 Ground Turmeric; 150 Basmati Rice; 1 Chicken Stock Powder; 1 Garlic Clove**; 1 Mint; ½ Lemon; ½ Lentils; 125 Baby Spinach; 99 Low Fat Natural Yoghurt; 300 Water

with Spinach and Minted Yoghurt

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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!

Tags:

Spicy

Allergens:

Milk

The quantities provided above are averages only.

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 war 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.

Total45 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

200

Lamb Mince

Red Onion

Ras-el-Hanout

Ground Turmeric

150

Basmati Rice

Chicken Stock Powder

Garlic Clove**

Mint

Lemon

Lentils

125

Baby Spinach

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

300

Water

Nutritional information

Energy (kcal)615 kcal

Energy (kJ)2573 kJ

Fat17 g

of which saturates6 g

Carbohydrate80 g

of which sugars10 g

Protein33 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Grill Pan

•Knife

•Medium Saucepan

•Grater

•Bowl

Instructions

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.