Spiced lamb pilaf

Spiced lamb pilaf

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(1 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 6
Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

Nutrition and extra info

Nutrition: per serving

  • kcal992
  • fat39g
  • saturates13g
  • carbs110g
  • sugars23g
  • fibre4g
  • protein48g
  • salt1.8g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • 4 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 8 cardamom pods, crushed
  • 2 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 large cinnamon stick
  • 2 lamb stock cubes
  • 450g basmati rice
  • 500g lamb leftovers, shredded
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 100g raisins
  • 5 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 3 tomatoes, deseeded and roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • small bunch parsley, roughly chopped, plus a few leaves picked, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch coriander, roughly chopped, plus a few leaves picked, to serve
  • 50g flaked almonds, toasted
  • 200ml natural yogurt, to serve

Method

  1. Put the oil in a large pan over a medium heat. Add the onion to the pan and cook until soft and translucent, about 15 mins. Add the garlic and spices, and stir in for 2 mins.

  2. Crumble the stock cubes into 1.2 litres of just-boiled water. Add the rice and shredded lamb to the pan. Stir well to coat the grains in the oil and spices, then pour over the stock. Bring to the boil, then cover with a lid and lower the heat. Cook for 12 mins or until the rice is tender and the stock absorbed.

  3. Once the rice is ready, remove from the heat and add the raisins, spring onions, tomatoes and herbs, mixing well. Season to taste and serve topped with more herbs, almonds and a drizzle of natural yogurt.

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Comments, questions and tips

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dlulham
5th Aug, 2015
3.8
We really enjoyed this. It could have had a little more punch and spice to it so may add more next time. Really fruity and delicious.
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