Name: Lamb, spinach and chickpea rice pilaf
Cook time: 510 min
Total time: 510 min
Yield: 6
Ingredients: 1 kilogram (2-pound) boned lamb shoulder; 2 tablespoon olive oil; 1 brown onion (200g), sliced thinly; 4 clove garlic, crushed; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoon ground allspice; 2 teaspoon chilli powder; 3 cup (750ml) chicken stock; 2 cup (400g) basmati rice; 1 bunch silver beet (1kg), trimmed,chopped coarsely; 400 gram (12½ ounces) canned chickpeas(garbanzo beans), rinsed, drained; 2/3 cup (100g) raisins; 1/2 cup (80g) pine nuts, toasted; 1/2 cup coarsely chopped fresh coriander (cilantro)

Lamb, spinach and chickpea rice pilaf

Slow-cooker meals are a blessing during the working week, especially in the colder months. Let this lamb, spinach and chickpea pilaf greet you at the end of a busy day.

Serves 6

Cook

8H 30M

Ingredients

1 kilogram (2-pound) boned lamb shoulder

2 tablespoon olive oil

1 brown onion (200g), sliced thinly

4 clove garlic, crushed

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoon ground allspice

2 teaspoon chilli powder

3 cup (750ml) chicken stock

2 cup (400g) basmati rice

1 bunch silver beet (1kg), trimmed,chopped coarsely

400 gram (12½ ounces) canned chickpeas(garbanzo beans), rinsed, drained

2/3 cup (100g) raisins

1/2 cup (80g) pine nuts, toasted

1/2 cup coarsely chopped fresh coriander (cilantro)

Method

1.Cut lamb into 2cm (¾-inch) pieces. Heat half the oil in a large frying pan over medium heat; cook lamb, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

2.Heat remaining oil in the same pan; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add spices; cook, stirring, for 1 minute or until fragrant. Stir in stock; bring to the boil. Transfer mixture to the slow cooker. Cook, covered, on low, for 7 hours.

3.Stir in rice; top with silver beet and chickpeas. Cook, covered, on high, for 50 minutes. Season to taste.

4.Stir in raisins, pine nuts and coriander to serve.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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