Espinacas con arroz libanés

Ingredientes

• 4 bunches of English spinach washed and rinsed or an alternative which i usually use 4 bags of baby spinach from woolworths
• 1⁄2 kilo lamb backstrap diced small
• 1 bunch of coriander washed and chopped
• 6 cloves of garlic crushed
• 7 spices
• salt
• 2 tbs ghee

Preparación

1. 1

   --- Method ---

2. 2

   In a pot add ghee and then add meat and sear off for 5 minutes add 7 spices.

3. 3

   Add coriander and garlic and mix through until coriander has wilted

4. 4

   add spinach leaves and salt and then cover once spinach has wilted mix through and once spinach turns soft and is still green its ready!

5. 5

   DO NOT OVER COOK SPINACH IT WILL LEAVE AN UGLY TEXTURE IN THE MOUTH

6. 6

   cook next to lebanese rice and serve with lemon wedges and Greek yoghurt mixed with garlic.