Name: Lamb, spinach and chickpea rice pilaf
Cook time: 510 min
Total time: 510 min
Yield: 6
Ingredients: 1 kilogram (2-pound) boned lamb shoulder; 2 tablespoon olive oil; 1 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 silver beet (1kg), trimmed,chopped coarsely; 400 gram (12½ ounces) canned chickpeas(garbanzo beans), rinsed, drained; 2/3 cup (100g) raisins; 1/2 cup (80g) pine nuts, toasted; 1/2 cup coarsely chopped fresh coriander (cilantro)

Lamb, spinach and chickpea rice pilaf

Slow-cooker meals are a blessing during the working week, especially in the colder months. Let this lamb, spinach and chickpea pilaf greet you at the end of a busy day.

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Serves 6

Cook

8H 30M

Ingredients

1 kilogram (2-pound) boned lamb shoulder

2 tablespoon olive oil

1 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 silver beet (1kg), trimmed,chopped coarsely

400 gram (12½ ounces) canned chickpeas(garbanzo beans), rinsed, drained

2/3 cup (100g) raisins

1/2 cup (80g) pine nuts, toasted

1/2 cup coarsely chopped fresh coriander (cilantro)

Method

1.Cut lamb into 2cm (¾-inch) pieces. 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.

2.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 the slow cooker. Cook, covered, on low, for 7 hours.

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

4.Stir in raisins, pine nuts and coriander to serve.

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