Lamb Pilaf with Spinach
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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.
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