Spiced lamb with cardamom rice pilaf and hot-and-sour coconut sauce from Spice by Christine Manfield

Ingredients

• 1 quantity Cardamom Rice Pilaf
• 1 teaspoon cumin seeds
• 500 ml Hot-and-sour Coconut Sauce
• freshly ground black pepper
• seeds from 3 green cardamom pods, ground
• 6 x 150 g lamb loin fillets, trimmed
• 50 ml vegetable oil
• 150 g spinach leaves, stems removed and blanched
• butter
• sea salt
• 2 tablespoons Fried Shallots