Spiced Lamb Pilaf - cooking recipe

Ingredients

4 1/2 tbsp butter
2 None onions, chopped
1 clove garlic, minced
1 tbsp ground coriander
2 tsp ground cinnamon
1 tsp ground cumin
1 tsp dried chili flakes
1 pinch saffron
14 oz basmati rice
2 cups chicken stock
1 (18 oz) lamb tenderloin, trimmed
3.5 oz baby spinach
1/2 cup slivered almonds, toasted
2/3 cup currants
None None plain yogurt, to serve
None None chapati, to serve

Preparation

Melt butter in a large saucepan over medium heat. Saute onions and garlic for 4-5 mins, until onions are tender. Add spices and cook, stirring, until fragrant. Add rice and cook, stirring, for 1 min. Mix in stock and 2 cups water. Bring to a boil then reduce heat and simmer, covered, for 15 mins, until rice is just tender. Remove from heat and let stand for 5 mins.
Meanwhile, preheat grill and oil grates. Grill lamb for 5-10 mins, or until cooked to your liking. Let rest, covered, for 5 mins then slice thinly.
Add spinach, almonds, currants and lamb to rice. Season to taste and toss gently to combine. Serve with yogurt and chapati.