Name: Lamb pilaf with yogurt sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1/4 cup (60ml) oil; 600 gram diced lamb; 1 medium onion, finely sliced; 1 clove garlic, crushed; 2 1/2 teaspoon ground cumin; 2 teaspoon garam masala; 2 teaspoon ground turmeric; 1 cup (280g) natural yogurt, plus extra to serve; 1 1/4 cup (250g) basmati rice; 150 gram bag baby spinach; 3 cup (750ml) chicken stock

Lamb pilaf with yogurt sauce

Serves 6

Prep

20M

Cook

40M

Total

Skip to Recipe

Ingredients

1/4 cup (60ml) oil

600 gram diced lamb

1 medium onion, finely sliced

1 clove garlic, crushed

2 1/2 teaspoon ground cumin

2 teaspoon garam masala

2 teaspoon ground turmeric

1 cup (280g) natural yogurt, plus extra to serve

1 1/4 cup (250g) basmati rice

150 gram bag baby spinach

3 cup (750ml) chicken stock

Method

1.Heat oil in a large saucepan on medium-high. Cook Lamb in batches for 3 minutes, until browned. Remove lamb from pan.

2.Reduce heat to low and cook onion in same pan for 5 minutes, until soft and golden. Add garlic and spices and cook for another minute.

3.Return lamb to pan, reheat gently and stir through yogurt. Transfer lamb mixture to a bowl.

4.Spoon half of rice into a medium flameproof casserole pan and top with half of lamb mixture and all of spinach, seasoning well.

5.Top with remaining rice and lamb mixture. Pour over stock, cover and simmer on medium heat for 25 minutes, until lamb is tender, rice is cooked and stock absorbed. Serve with extra yogurt, if you like.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%