Sufra Dayma: Lamb and Spinach Pilaf By Moushira Abdel-Malek Serves 4 Ingredients: 1 kg trimmed lamb round roasts (3 cm cubes) 1 onion (halved, thinly sliced) 2 cups basmati rice 400 ml chicken stock 150 gms spinach leaves Butter + oil Salt + pepper + ground coriander + cumin + turmeric + freshly grated ginger + sweet paprika Method: Heat butter and oil mixture in a large cooking pan. Over high heat, add lamb in batches to brown slightly on all sides, removing onto a plate. Add onion to pan and cook stirring until soft. Add all seasoning. Stir over medium heat until aromatic. Add lamb and rice. Stir to coat. Add stock and bring to the boil. Reduce heat to low and cook covered over simmering ring. Remove from heat and sprinkle with spinach leaves. Cover and set aside for 10 minutes to steam. Use a fork to stir spinach into rice and fluff off the grains. Serve with a mint and garlic yoghurt salad. Happy Bairam!
