Lamb, Spinach and Buckwheat Pilaf
Photography 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:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.