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Recipe by olive magazine

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1. Heat 1 tbsp olive oil in a pan, add the lamb and brown quickly all over. Add the onion and garlic and cook for 5 minutes until softened then stir in the spices and rice. Pour over the stock, bring to a simmer and cover with a tight-fitting lid.
2. Turn the heat down and cook gently until all the stock has been absorbed, about 15 minutes. Stir through the spinach for the last minute of cooking until wilted.

Per serving

476 kcalories, protein 26.7g, carbohydrate 64.9g, fat 14 g, saturated fat 5g, fibre 1.3g, salt 0.91 g

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• Pewtersfood

  12 January 2009

  Pewtersfood rated and commented on this recipe

  

  This was quick easy & v good

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• Chris

  25 January 2009

  Chris rated and commented on this recipe

  

  I halved this recipe as just doing for two, and it served us generously. Was a great one pan dinner, full of flavour. Only change would be to use weaker chicken stock next time, as I was a bit more aware of that flavour than I was expecting. Added some more water too. Will definately do again.

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• RDG

  25 January 2009

  RDG rated this recipe

  

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• august

  05 February 2009

  august rated and commented on this recipe

  

  Cooked this for some friends, added a bit fo fresh chopped chilli and they enjoyed it. will definate cook this again.

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• Kirstie Edkins

  08 February 2009

  Kirstie Edkins rated and commented on this recipe

  

  This recipe is nice and easy and very tasty, however used slightly more cumin and cardomon pods than recommended! Will definitely cook again.

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• PatsyC

  08 October 2009

  PatsyC rated and commented on this recipe

  

  I don't like spicy food or curries so I was a bit worried about trying this, but it sounded so interesting. It was delicious. Not too spicy, certainly not hot, but very full of flavour. And extremely quick to make.

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Ingredients

• olive oil
• 2 lamb leg steaks, cut into chunks
• 1 onion , sliced
• 2 garlic cloves , crushed
• 1 tsp cumin seeds
• 4 cardamom pods , lightly crushed
• 300g basmati rice
• 550ml chicken stock
• 100g spinach , washed and chopped

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• olive oil
• 2 lamb leg steaks, cut into chunks
• 1 onion , sliced
• 2 garlic cloves , crushed
• 1 tsp cumin seeds
• 4 cardamom pods , lightly crushed
• 300g basmati rice
• 550ml chicken stock
• 100g spinach , washed and chopped

Per serving

476 kcalories, protein 26.7g, carbohydrate 64.9g, fat 14 g, saturated fat 5g, fibre 1.3g, salt 0.91 g

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