Pilaw with mutton and spinach


  • 1 kilogram mutton shoulder
  • 650 milliliters lumb broth
  • 50g raisins
  • 500 grams spinach
  • 3 onions, chopped
  • 3 cloves of garlic
  • 50 grams almond flakes
  • 300 grams basmati rice
  • 1 bunch of dill
  • 2 limes
  • salt
  • pepper
  • nutmeg

Preparation method (receipt)

Cut the lamb into cubes, fry in vegetable oil, salt and pepper, add 150 milliliters of broth and raisins and simmer for 30 minutes. Rinse spinach, chop coarsely. Crush garlic. Fry the almonds. Chop the dill. Pass onion and garlic, add the rice, pour the remaining broth. Cook for 15 minutes. Remove the zest from the limes. Mix rice with meat, spinach, almonds and lemon peel. Season with salt and pepper and serve.

mutton mutton broth raisin spinach onion garlic almond basmati dill lime salt pepper nutmeg