Indian lamb and cauliflower pilaf
lean lamb leg steak
240 g, (Buy 300g), fat trimmed, cut into 2.5cm pieces
1 medium, finely chopped
1 cup(s), (180g)
chicken stock cube
1 individual, to make 375ml (1½ cup) chicken stock
600 g, cut into small florets
baby spinach leaves
2 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium-high heat. Combine lamb and garam masala in a bowl. Cook lamb, turning, for 3 minutes or until browned. Transfer to a plate.
- Lightly spray same pan with oil and heat over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add rice and turmeric and cook, stirring, for 1 minute to coat.
- Add lamb and stock and bring to the boil. Arrange cauliflower over rice mixture. Reduce heat and simmer, covered, for 15 minutes or until rice is almost tender. Set aside, covered, for 10 minutes. Add spinach and stir to combine. Sprinkle with coriander to serve.