Ingredients
Cashew and coriander yoghurt
Method
1.Preheat oven to 220°C (200°C fan-forced).
2.Place carrots on a baking-paper-lined oven tray; drizzle with syrup and 1 tablespoon of the oil. Roast for 25 minutes or until tender.
3.Meanwhile, heat another 1 tablespoon of the oil in a large saucepan over high heat; cook lamb, stirring, until browned. Remove from pan.
4.Heat remaining oil in same pan; cook onion, garlic, cumin and cardamom, stirring, for 3 minutes or until onion is soft. Add rice; stir to coat in mixture. Add stock; bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until rice is tender, adding lamb and spinach to pan for the last 5 minutes of cooking time. Season to taste.
5.To make cashew and coriander yoghurt; combine ingredients in a small bowl.
6.Serve pilaf topped with carrots, and extra coriander leaves, if you like; accompany with cashew and coriander yoghurt.
To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning.
Note
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