- 31 - 60 Minutes
- Serves 4
Ingredients for Marinade
- 2cm ginger – peeled and grated
- 3 cloves garlic – crushed
- 1tsp chilli powder
- 1tsp salt
- 1tsp turmeric
- 3tsp garam masala
- 2tsp ground coriander
- 2tsp ground cumin
- 1tsp black peppercorns crushed
- 1 stick cinnamon broken in half
Ingredients for dish
- 1 pouch Pure Basmati Rice
- 450g lamb – diced into bite sized pieces
- 2tbsp sunflower oil
- 1tsp cumin seeds
- 2 onions sliced
- 3 tomatoes remove seeds and dice
- 3 bay leaves
- 500ml vegetable stock*
- Handful spinach
- 125ml natural yogurt
Place all ingredients for marinade in a glass bowl, mix well with diced lamb and chill for at least 2 hours (ideally over night and remove from fridge 1 hour before cooking).
Prepare rice by soaking for at least 30 minutes and rinsing well in a sieve until the water runs clear.
Add the oil to a large hot pan and fry the cumin seeds until they sizzle, when this happens add the onion and fry until soft and brown.
Pour in the lamb mix, add the tomatoes and continue to cook on a high heat for 5 minutes continually stirring, to make sure the spices are cooked through.
Turn the heat to low, cover and simmer for 25 minutes to ensure the lamb becomes tender.
Add the bay leaf, rice and vegetable stock, stir and cover again, leave on a low heat for a further 20 minutes.
Turn off the heat, remove lid, add spinach and stir once, replace the lid.
Let this stand for 10 minutes to ensure the rice is light and fluffy.
Serve with a dollop of yogurt.