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

Ingredients

• 1 kilogram (2-pound) boned lamb shoulder
• 2 tablespoons olive oil
• 1 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 silver beet (1kg), trimmed,chopped coarsely
• 400 grams (12½ ounces) canned chickpeas(garbanzo beans), rinsed, drained
• 2/3 cup (100g) raisins
• 1/2 cup (80g) pine nuts, toasted
• 1/2 cup coarsely chopped fresh coriander (cilantro)