Lamb, Spinach and Buckwheat Pilaf
Photography by Jessie Casson.
Gluten-free buckwheat replaces the usual white rice in this delicious one-dish pilaf.
Serves: 4
INGREDIENTS
600 grams boneless lamb leg steaks
2 tablespoons olive oil
1 large onion, thinly sliced
2 cloves garlic, crushed
2 teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon each ground turmeric and cinnamon
¼ teaspoon chilli flakes
1½ cups buckwheat, rinsed and drained
3 cups chicken stock
2 large handfuls baby spinach
sea salt and ground pepper
To serve
thick plain yoghurt, harissa and lemon wedges
METHOD
Trim all the sinew and fat off the steaks and slice 1cm-thick against the grain.
Heat the oil in a large sauté pan and when hot, cook the lamb in batches until lightly browned and just cooked. Remove to a bowl, cover and set aside.
Cook the onion in the same pan with a good pinch of salt for 10 minutes until soft. Add the garlic and all the spices, season and stir everything together and cook for 2 minutes, adding a splash of water if needed.
Add the buckwheat and stock and bring to the boil. Cover the pan, reduce the heat to low and cook for 25–30 minutes, stirring occasionally. The buckwheat should be cooked but will still have a little “bite” to it.
Add the spinach and stir until wilted, then add the lamb back to the pan along with any juices. Serve with dollops of yoghurt and harissa.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!