Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 kg shoulder lamb
- 650 ml lamb stock
- 50 g raisins
- 500 g spinach leaves
- 3 onion (s), chopped
- 3 cloves garlic
- 50 g almond (s), splinters
- 300 g basmati
- 1 bunch dill
- 2 lime (s)
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Dice the meat, fry in a little oil in portions, season with salt and pepper. Deglaze with 150 ml of lamb stock, add raisins and simmer gently for about 30 minutes.
- Clean, cook, squeeze and roughly chop the spinach. Finely chop the garlic. Roast the almonds, chop the dill. Braise the chopped onion and garlic. Add the rice, pour in the rest of the stock and let it soak for about 15 minutes.
- Rub the lime zest. Mix the rice with the meat, spinach, almonds and lime zest. Season again with salt and pepper.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below