Shona Garden Inspired Lamb Vegetable Pilaf

Ingredients

• 1 tablespoon olive oil
• 12 ounces lamb shoulder, cut into small pieces
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon fennel seeds
• 1 cup basmati rice, rinsed
• 1 3/4 cups low-sodium lamb broth
• 1 cup spinach, chopped
• 1 tablespoon lemon juice
• 1/4 cup dill, chopped
• Salt and black pepper, to taste

Steps

1. Heat the olive oil in a deep skillet. Brown the lamb shoulder, then transfer the lamb shoulder to a plate.
2. Cook the onion, garlic, and fennel seeds in the skillet until fragrant.
3. Stir in the basmati rice and lamb broth. Cover and simmer until the rice is nearly tender.
4. Return the lamb shoulder to the rice with the spinach. Cover and cook until the lamb is tender.
5. Fold in the lemon juice and dill. Season with salt and black pepper, then serve the pilaf hot.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.