Name: Lamb, spinach and chickpea rice pilaf
Prep time: 15 min
Cook time: 495 min
Total time: 510 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 1 kilogram boneless lamb shoulder, cut into 2cm pieces; 1 large brown onion (200g), sliced thinly; 4 clove garlic, crushed; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoon ground allspice; 2 teaspoon chilli powder; 3 cup (750ml) chicken stock; 2 cup (400g) basmati rice; 1 bunch silverbeet (1kg), trimmed, chopped coarsely; 400 gram canned chickpeas (garbanzo beans), rinsed, drained; 2/3 cup (100g) raisins; 1/2 cup pine nuts, toasted; 1/2 cup coarsely chopped fresh coriander (cilantro)

Lamb, spinach and chickpea rice pilaf

Warm your body and soul with this hearty lamb, spinach and chickpea rice pilaf. It's utterly delicious and packed full of flavour and protein to keep you charged through the cooler months.

Serves 6

Prep

15M

Cook

8H 15M

Total

8H 30M

Skip to Recipe

Ingredients

2 tablespoon olive oil

1 kilogram boneless lamb shoulder, cut into 2cm pieces

1 large brown onion (200g), sliced thinly

4 clove garlic, crushed

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoon ground allspice

2 teaspoon chilli powder

3 cup (750ml) chicken stock

2 cup (400g) basmati rice

1 bunch silverbeet (1kg), trimmed, chopped coarsely

400 gram canned chickpeas (garbanzo beans), rinsed, drained

2/3 cup (100g) raisins

1/2 cup pine nuts, toasted

1/2 cup coarsely chopped fresh coriander (cilantro)

Method

Heat half the oil in a large frying pan over medium heat; cook lamb, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

Heat remaining oil in the same pan; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add spices; cook, stirring, for 1 minute or until fragrant. Stir in stock; bring to the boil. Transfer mixture to cooker. Cook, covered, on low, about 7 hours.

Stir in rice; top with silver beet and chickpeas. Cook, covered, on high, about 50 minutes. Season to taste.

Stir in raisins, pine nuts and coriander to serve.

Suitable to freeze at the end of step 2. This recipe is great with Greek-style yoghurt and lemon wedges.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories