Lamb Pilaf With Yogurt Sauce - cooking recipe

Ingredients

1/4 cup oil
1 1/3 lbs lamb stew meat
1 medium onion, thinly sliced
1 clove garlic, crushed
1/2 tsp ground cumin
2 tsp garam masala
2 tsp ground turmeric
1 cup plain yogurt, plus additional to serve
1 1/3 cups basmati rice
5 oz baby spinach
3 cups chicken stock

Preparation

Heat oil in a Dutch oven on medium-high heat. Cook lamb in batches for 3 mins, until browned. Remove lamb from pan.
Reduce heat to low and cook onion in same pan for 5 mins, until soft and golden. Add garlic and spices and cook for 1 min.
Return lamb to pan, reheat gently and stir in yogurt. Transfer lamb mixture to a bowl.
Spoon half the rice into the pan. Top with half the lamb mixture and all the spinach, seasoning well.
Top with remaining rice and lamb mixture. Add stock; cover and simmer on medium heat for 25 mins, until lamb is tender, rice is cooked and stock absorbed. Serve with additional yogurt.