Method

Chop the garlic and in a bowl mix well with the lamb, cumin and coriander. Preheat a sauté pan and seal well the lamb until browned, add the white wine and reduce. Dice the cheese and add to the sauce, pour in the cream and mix while simmering. Add the cooked gluten-free rice, spinach toss and season. Warm through and serve.

Serves 2


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