Spiced lamb pilaf

Spiced lamb pilaf

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(12 ratings)

Prep: 10 mins Cook: 40 mins


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



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

  • 3 garlic cloves, finely chopped
  • 4 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 8 cardamom pods, crushed
  • 2 tsp turmeric



    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



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 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



    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



    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


  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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3rd May, 2020
I used the recipe as a guide and adapted it for two people and our cupboard spices. We used 1 tsp each of turmeric, garam masala & hot paprika and used vegetable stock cube in double the amount of water to rice. It was delicious. Thank you for the recipe inspiration.
24th Apr, 2020
This recipe was a bit bland. I added ground cumin and ground cinnamon as well as doubled the tumeric. I also let the tomatoes and spring onions cook for ten minutes to bring out their flavour.
20th Apr, 2020
I noticed this recipe had bad reviews after I had started making it. I used normal easy cook rice with a ratio of 1:2 liquid and didn't stor it until it was done. I added raisins and pomegranate seeds at the end. It was really delicious. And very similar to middle eastern food my friend makes.
fayfumbs's picture
27th Dec, 2019
Delicious with our leftover lamb. Halved the recipe to feed 3 and it worked perfectly. Not too spicy. Mango chutney and natural yogurt went very well with it. Will try this again for other leftover meats and veg.
11th Sep, 2019
Second time making this dish and it turned out just as delicious this time too. Great recipe!
5th Aug, 2015
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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