Lamb, spinach and chickpea rice pilaf | Women's Weekly Food

Ingredients

• 2 tablespoons olive oil
• 1 kilogram boneless lamb shoulder, cut into 2cm pieces
• 1 large brown onion (200g), sliced thinly
• 4 cloves garlic, crushed
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 teaspoons ground allspice
• 2 teaspoons chilli powder
• 3 cups (750ml) chicken stock
• 2 cups (400g) basmati rice
• 1 bunch silverbeet (1kg), trimmed, chopped coarsely
• 400 grams canned chickpeas (garbanzo beans), rinsed, drained
• 2/3 cup (100g) raisins
• 1/2 cup pine nuts, toasted
• 1/2 cup coarsely chopped fresh coriander (cilantro)