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Heat the oil in a large frying pan over medium-high heat. Add half the lamb and cook, stirring occasionally, for 2-3 minutes or until brown all over. Transfer to a plate. Repeat with the remaining lamb, reheating pan between batches.
Add the onion to the pan and cook, stirring, for 5 minutes or until soft. Add the ginger, coriander, cumin, turmeric and paprika and cook, stirring, for 1 minute or until aromatic. Add the lamb and rice, and stir until well coated in spice mixture. Add the stock and bring to the boil. Reduce heat to low and cook, covered, for 12 minutes or until all the liquid is absorbed. Remove from heat. Sprinkle the lamb mixture with baby spinach leaves. Cover and set aside for 10 minutes to steam.
Use a fork to stir the spinach into the rice mixture and separate the grains. Spoon the pilaf among serving plates. Serve immediately with coriander & mint yoghurt.