Pilaf Nasi Domba dan Lentil Timur Tengah
Coriander, cumin and cinnamon is a classic Middle Eastern spice combination that goes fabulously with lamb. It also works very well with beef. I swap between using spinach and silverbeet (chard) for this recipe because sometimes one is better value than the other, so I've included directions for bot
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- 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 g arlic 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))
Langkah-langkah
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.
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