Sufra Dayma: Veal and Rice Pilaf in Yoghurt Sauce By Moushira Abdel-Malek Serves 4 Ingredients: 750 gms diced lean veal 1 onion (finely sliced) 2 garlic cloves (crushed) 300 gms natural yoghurt + extra (to serve) 250 gms basmati rice 150 gms spinach leaves (roughly chopped) 3 cups chicken stock 1 small bunch coriander (chopped) Salt + pepper + 2 tsp turmeric powder + allspice + grated nutmeg 60 ml olive oil Method: Heat oil in a cooking pan. Add meat in batches. Cook to brown each batch. Remove from pan. Reduce heat to cook onion. Stir until golden and soft. Add garlic and seasoning. Cook for another minute or until fragrant. Return meat to pan. Reduce heat to low and cook until half done; (add hot water, if necessary). Stir in yoghurt. Remove pan from heat. In another cooking pan, place half the rice. Top with half of meat mixture. Scatter spinach over. Top with remaining rice and lamb. Pour over boiling stock. Cover and simmer over medium heat for 25 minutes, or until meat is done and rice absorbs stock. Sprinkle chopped coriander. Allow to stand for five minutes and serve, with extra yoghurt, if desired.