Ingredients

The following ingredients have 4 Servings
  • 400 g / 13 oz mince/ground lamb
  • 1 onion (, diced (brown, white or yellow))
  • 6 cups (loosely packed) spinach or silverbeet/chard, roughly shredded
  • 2 garlic cloves (, minced)
  • 2 tbsp olive oil
  • 1 tin lentils (, drained (400g/14oz) (Note 6))
  • 1 cup rice (, preferably basmati (see notes))
  • 1 1/2 cups water ((see notes))
  • 2 tsp coriander powder
  • 2 1/2 tsp cumin powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp chilli powder (, or cayenne pepper or other hot chilli powder (not American Chilli Powder) (optional))
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 3 tomatoes (, sliced thickly)
  • Fried Asian Shallots ((Scallions) (optional - see notes))
  • Parsley leaves ((optional))

Instruction

  • Heat oil in a large pot over medium high heat.
  • Add garlic and onion. Sauté for 2 to 3 minutes until golden and translucent.
  • Turn up heat to high and add lamb. Use spatula to break mince up and cook until browned.
  • Add Spice Mix and cook for 30 seconds until spices are fragrant and mixed through the mince.
  • If using silverbeet/chard, add half the silverbeet into the pan and sauté for 15 seconds until starting to wilt. (If using spinach, do not add any at this stage).
  • Add rice, water and lentils and stir. Bring to simmer, then put lid on and turn down heat to medium low.
  • Cook for 10 to 12 minutes until water is absorbed.
  • Remove pot from heat, take lid off and quickly spread the remaining silverbeet or all the spinach on top of the rice, then put the lid back on.
  • Rest rice for 10 minutes. Remove lid, stir through silverbeet/spinach and fluff up the rice.
  • Spoon rice into serving dish, top with Fried Asian Shallots and parsley if desired. Serve the sliced tomatoes on the side.