- 31 - 60 Minutes
- Serves 4
- Ingredients for marinade:
- 1-inch piece ginger, peeled and grated
- 3 cloves garlic, crushed
- 1 tsp chili powder
- 1 tsp salt
- 1 tsp turmeric
- 3 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp black peppercorns, crushed
- 1 cinnamon stick, broken in half
- Ingredients for dish:
- 1 cup Tilda® Pure Basmati Rice
- 1 lb lamb, cut into 1-inch pieces
- 2 Tbsp olive oil
- 1 tsp cumin seeds
- 2 onions, small, sliced
- 3 tomatoes, seeded and diced
- 3 bay leaves
- 2 cups vegetable stock*
- 2 cups spinach
- ½ cup natural yogurt
Place all the ingredients for the marinade in a glass bowl, mix well with the diced lamb, and chill for at least 2 hours or ideally overnight—remove from the fridge 1 hour before cooking.
Prepare the rice by soaking it 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, stirring all the while 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. Then leave on a low heat for a further 20 minutes.
Turn off the heat, remove the lid, add the spinach, stir once and cover.
Let this stand for 10 minutes to ensure the rice is light and fluffy.
Serve with a dollop of yogurt.