Shepherd’s spinach

Shepherd’s spinach

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

A simple, rustic dish that makes a tasty family meal. It is delicious served with plenty of buttered bread to mop up all the sauce.

Ingredients

Quantity Ingredient
60g unsalted butter
1 onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon dried mint
1/4 teaspoon hot paprika
1/4 teaspoon sweet paprika
1 tablespoon tomato paste
225g lean lamb, minced or finely chopped, (from the leg or shoulder)
80g short-grain rice
250ml water
1kg spinach, washed, trimmed and roughly shredded

Method

  1. Melt the butter in a large, heavy-based saucepan. Add the onion, garlic, dried mint and spices and sauté gently for about 5 minutes, until the onions are soft. Add the tomato paste and lamb and increase the heat. Cook for another few minutes until the lamb is evenly coloured and the liquid has begun to evaporate.
  2. Stir the rice into the pan, then add the water and bring to a boil. Lower the heat, then cover the pan and simmer gently for 15 minutes. Add the spinach to the pan, using a large spoon to stir it in gently. Cover and cook for a further 5 minutes.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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