Ingredients Jump to Instructions ↓

  1. 1 cup SunRice Basmati Rice

  2. 2 tablespoons olive oil

  3. 1 large brown onion, chopped

  4. 2 cloves garlic, crushed

  5. 2 cups chicken stock

  6. 50g baby spinach leaves

  7. 400g can lentils, drained and rinsed

  8. 1/4 cup blanched almonds, toasted and coarsely chopped

  9. 500g lamb fillets

  10. 1 tablespoon middle eastern spice minted yoghurt

  11. 1 cup Greek-style yoghurt

  12. 1 tablespoon lemon juice

  13. 2 tablespoons chopped mint

Instructions Jump to Ingredients ↑

  1. Combine all minted yoghurt ingredients and set aside. Make pilaf.

  2. Heat 1 1/2 tablespoons of the oil in a large saucepan over a medium heat. Cook onion, stirring occasionally, for 7 minutes, or until softened. Add rice and garlic; cook, stirring, for 1 minute longer. Pour in stock and bring to a boil. Cover and simmer over a low heat for 12 minutes.

  3. Turn off heat and place spinach on top of rice. Cover and let stand 5 minutes. Use a fork to stir spinach through rice, then stir in lentils and almonds. While pilaf is cooking, prepare lamb. Coat lamb with spice.

  4. Heat remaining oil in a large non-stick frypan over a medium-high heat.

  5. Cook lamb fillets for 3 minutes each side for medium, or to your liking.

  6. Rest 5 minutes, then slice diagonally. Serve lamb with pilaf and minted yoghurt.

  7. Tips Middle Eastern spice is found in the spice section of the supermarket.

  8. Variations Use chicken tenderloins in place of lamb fillets.

  9. Cashews or whole pinenuts can replace almonds.

  10. Substitute coriander leaves for mint.


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