Ingredients

8 lamb rump chops 1 onion chopped 1 stick of celery diced 4 cloves of garlic finely chopped 1 tsp each of whole coriander seeds, fenugreek seeds, fennel seeds and mustard seeds 300g of basmati rice 200g of baby spinach 2 litres of stock diced celeriac

Description

Combine All Seeds In A Mortar And Pestle And Softly Bash Until The Majority Of The Seeds Have Broken Down. Dry Roast Your Spices In A Hot Pan For About 1 Minute, Add In Some Extra Light Olive Oil, Celery, Celeriac, Onion And Garlic. Lightly Fry All Ingred

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