Oriental Rice Pilaf with Lamb

Name: Oriental Rice Pilaf with Lamb
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 55 min
Yield: 4
Cuisine: Arabian
Ingredients: 500 g lamb meat (pre‑cut, shoulder); 3 onions; 2 Garlic cloves; olive oil; Salt; ground pepper; a pinch ground allspice; a pinch ground cinnamon; a pinch ground cumin; a pinch saffron; a pinch turmeric; a pinch curry powder; 700 ml beef broth (add more if needed); 120 g fresh spinach leaves; 250 g long‑grain rice; 2 tbsp freshly chopped herbs (rosemary, thyme)

Prep: 30min

| Servings: 4 | Cook: 1h

Oriental rice pilaf with lamb from Spoonsparrow is always a hit.

Ingredients

500 g lamb meat (pre‑cut, shoulder)
3 onions
2 Garlic cloves
olive oil
Salt
ground pepper
a pinch ground allspice
a pinch ground cinnamon
a pinch ground cumin
a pinch saffron
a pinch turmeric
a pinch curry powder
700 ml beef broth (add more if needed)
120 g fresh spinach leaves
250 g long‑grain rice
2 tbsp freshly chopped herbs (rosemary, thyme)

Instructions

1.
Wash the meat, pat dry and cut into small cubes. Peel and finely chop the onions and garlic.
2.
Heat 2 tablespoons of oil in a pot and sear the lamb on all sides until browned. Season with salt and pepper, then remove from the pot. Sauté the onions and garlic in the remaining fat, add the spices, cook briefly, return the meat and deglaze with broth. Simmer over medium heat for about 40 minutes.
3.
Wash, rinse, dry and spin the spinach.
4.
Add the rice to the lamb after its cooking time and stir occasionally; simmer for about 20 minutes. Add more broth if needed.
5.
Finally fold in the spinach and herbs, let stand briefly, season with salt and pepper, and serve immediately.