This is an easy version of the more intricate Persian lamb chelo. During cooking, a crisp layer of rice cradles a soft, steamy layer of fragrant lamb. When it is unmoulded, the crunchy golden layer becomes the topping. The dish can be made in advance and reheated.
Servings: 4 to 6
Ingredients
1 tbsp. olive oil
1 onion, chopped
1 lb. ground lamb
2 cloves garlic, chopped
1 tsp. paprika
½ tsp. cinnamon
¼ tsp. cayenne
Salt and freshly ground pepper
1 bunch spinach, washed, stemmed and sliced
2 tbsp. chopped fresh mint
½ cup chopped apricots
2 tbsp. butter
6 cups cooked basmati rice
Method
Heat olive oil in non-stick skillet on medium heat. Add onion and sauté until softened, about 3 minutes. Add lamb, garlic, paprika, cinnamon and cayenne. Sauté for 5 minutes or until lamb loses its pinkness. Season well with salt and pepper.
Add spinach to skillet (in batches if there is a large quantity) and stir-fry until spinach wilts, about 2 to 3 minutes. Stir in mint and apricots. Cook everything together for 1 more minute, remove from pan and reserve.
Heat butter in same skillet. Remove from heat and add half of rice, spreading it evenly. Top with lamb mixture and cover with remaining rice. Make a hole in the centre of the mixture with a wooden spoon. Cover skillet, place on low heat and cook for 35 minutes. Loosen sides with a spatula and turn out onto a serving plate.