400 g lean lamb strips (any visible fat removed)
1 medium onion, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 1/2 cup white rice (Basmati), 300g
400 g Kumera, peeled, cut into small cubes
150 g spinach leaves, chopped roughly
2 chicken stock cubes
2 1/2 cup water
Lightly cover a pan with MCT Oil. Stir fry the lamb until just cooked; set aside on a plate.
Over medium heat, gently cook onion until soft and golden brown (about 5 minutes). Add
spices, stirring for 30 seconds. Add the rice; stir through thoroughly. Add the Kumera,
spinach, stock and water until well combined. Cover and bring to the boil.
Reduce heat to low; cook for approx. 12 minutes until liquid is absorbed. Turn off heat
and stand for 5 minutes or until the rice is tender.
Return the meat to pan; toss through mixture and fluff up rice.
Serve Immediately
1 medium onion, finely chopped
2 tsp ground coriander
2 tsp ground cumin
1 1/2 cup white rice (Basmati), 300g
400 g Kumera, peeled, cut into small cubes
150 g spinach leaves, chopped roughly
2 chicken stock cubes
2 1/2 cup water
Lightly cover a pan with MCT Oil. Stir fry the lamb until just cooked; set aside on a plate.
Over medium heat, gently cook onion until soft and golden brown (about 5 minutes). Add
spices, stirring for 30 seconds. Add the rice; stir through thoroughly. Add the Kumera,
spinach, stock and water until well combined. Cover and bring to the boil.
Reduce heat to low; cook for approx. 12 minutes until liquid is absorbed. Turn off heat
and stand for 5 minutes or until the rice is tender.
Return the meat to pan; toss through mixture and fluff up rice.
Serve Immediately
Little Leakers
Lamb Pilaf