Serves 4

Raan-style lamb with tomato and spinach pilau recipe

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Takes 30 minutes to make, plus marinating

4 x 100g lean, boneless lamb steaks
1 small onion, chopped
3 garlic cloves
2.5cm piece fresh ginger, chopped
1 green chilli, deseeded and chopped
15g whole blanched almonds
200ml natural yogurt, plus extra, to serve
11/2 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric powder
Fresh coriander sprigs, to garnish

For the pilau
2 tsp cumin seeds
1/2 tsp turmeric powder
225g tomatoes, diced
350g basmati rice
175g baby leaf spinach

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1. Season the lamb and put into a shallow ovenproof dish. Put onion, garlic, ginger, chilli, almonds, yogurt and the spices in a food processor and whizz to a paste. Season and pour over the lamb. Turn to coat, cover and marinate for at least 30 minutes.
2. Preheat the oven to 230°C/fan 210°C/gas 8. Uncover the lamb and cook for 20 minutes, turning halfway.
3. Meanwhile, heat a non-stick saucepan over a medium-high heat. Add the cumin seeds and turmeric, stir for 20 seconds, then stir in the diced tomatoes, basmati rice, 600ml boiling water and a pinch of salt. Cover and bring to the boil. Stir once, reduce the heat to low and cook, covered, for 12 minutes.
4. Add the spinach to the pan (don’t stir in), cover and cook for a further 3 minutes or until the spinach has just wilted. Stir through the rice, fluffing up the grains with a fork.
5. Spoon onto plates, place a lamb steak alongside and spoon over the sauce. Serve with a spoonful of yogurt and garnish with coriander.

Nutritional info

Per serving: 557kcals, 13.1g fat (0.9g saturated), 34.4g protein, 79.7g carbs, 8.3g sugar, 0.3g salt

Wine Recommendation

Choose a rich, ripe red like Australian Cabernet-Shiraz.

Raan-style lamb with tomato and spinach pilau recipe

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