Turkish lamb pilau

Latest comments and suggestions

• Efi

  12 November 2007

  Efi commented on this recipe

  A very tasty dish indeed. Casreful though as it's very filling!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rich

  09 April 2008

  Rich rated and commented on this recipe

  

  cooked this last night, it was full of flavour. the lamb and spicy/sweet combination works really well. I threw in garlic/ chilli/cinnamon powder when the onion/lamb was cooking, i also fried some yellow and red peppers with it to add some veg then added sultanas and pilau rice seasoning when the stock went in. Would definately cook it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cherry ontop

  16 April 2008

  Cherry ontop rated and commented on this recipe

  

  I coated lamb in 1 tbsp of Harissa Paste before cooking. Added a slight kick and the kids still loved it! Will so again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CloClo

  27 June 2009

  CloClo rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Richard W

  22 September 2009

  Richard W rated and commented on this recipe

  

  An absolute doddle to make, so great when you have little time. Because of the relatively short cooking time, don't skimp on the meat - stick with neck fillet which is readily available from the likes of the 'big T'. An extremely tasty and satisfying dish.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• teapot

  31 March 2010

  teapot rated and commented on this recipe

  

  It was easy and full of flavour. The only thing I would change is chop the apricots into smaller chunks rather than leaving whole next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pickled Pepper

  05 September 2010

  Pickled Pepper commented on this recipe

  This was delicious but the lamb was a bit tough, think it was probably the cut of meat that I bought but next time I will brown the lamb in a separate pan and add it about 5 minutes before the end

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ay$e

  07 September 2010

  Ay$e rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Andy

  05 November 2010

  Andy rated and commented on this recipe

  

  Only one word "YUM"

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• patsym

  28 December 2010

  patsym commented on this recipe

  We had this at my son and daughter--in-laws & it was fantastic, a really good all ocassion meal 5 stars

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• patsym

  28 December 2010

  patsym rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• patsym

  28 December 2010

  patsym rated this recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tasha

  28 December 2010

  Tasha rated and commented on this recipe

  

  I'm the daughter in law of patsym! Back searching for more recipes. This was great used shoulder so was worried it would be tough and also thought could be bland but was delicious. Easy and looked impressive

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dodsa

  10 August 2011

  dodsa rated and commented on this recipe

  

  Not a fan, made this tonight and found it to be bland. Not a recipe I will be experimenting with

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  17 August 2011

  Louise rated and commented on this recipe

  

  Followed this to the letter and the rice hadn't cooked by the time the stock had been absorbed. Not sure what went wrong but perhaps the rice needs to be soaked for 10-20 minutes beforehand. Disappointing, but will give it another go.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1944/

http://www.bbcgoodfood.com/recipes/1944/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• small handful pine nuts or flaked almonds
• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 cinnamon sticks, broken in half
• 500g lean lamb neck fillet, cubed
• 250g basmati rice
• 1 lamb or vegetable stock cube
• 12 ready-to-eat dried apricots
• handful fresh mint leaves, roughly chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Cook 25 - 30 mins

Ingredients

• small handful pine nuts or flaked almonds
• 1 tbsp olive oil
• 1 large onion , halved and sliced
• 2 cinnamon sticks, broken in half
• 500g lean lamb neck fillet, cubed
• 250g basmati rice
• 1 lamb or vegetable stock cube
• 12 ready-to-eat dried apricots
• handful fresh mint leaves, roughly chopped

Per serving

584 kcalories, protein 32g, carbohydrate 65g, fat 24 g, saturated fat 9g, fibre 3g, salt 1.4 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.