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Categories:
vegetable lamb shallots clove garlic tomatoes chicken stock cranberry baby spinach rice Feta cheese oregano tzatziki sauce
Viewed: 36 - Published at: 6 years agoIngredients
- 1 tbsp vegetable or olive oil
- 12.5 oz lamb, diced
- 2 None shallots, chopped
- 1 clove garlic, minced
- 2 None medium tomatoes, chopped
- 3/4 cup chicken stock
- 1 (13.5 oz) can cranberry (borlotti) beans, rinsed
- 3.5 oz baby spinach
- None None cooked rice, to serve
- 2 oz feta cheese, crumbled, to serve
- None None fresh oregano leaves, to serve
- 1/2 cup tzatziki sauce, to serve
Method
- Heat 1/2 tbsp oil over medium heat. Sear lamb, stirring, for 2-3 mins. Set aside. Add remaining oil and sweat shallots and garlic for 3-4 mins, or until shallots soften. Add tomatoes and stock. Return lamb to pan. Bring to a boil, reduce heat and simmer, covered, for 10-12 mins, or until lamb is tender.
- Add beans and cook, uncovered, for 5 mins, or until sauce thickens slightly. Add spinach and cook, stirring, for 2-3 mins, or until wilted.
- Distribute rice between serving bowls. Top with lamb mixture, feta and oregano. Serve with tzatziki.
