African Lamb and Vegetable Pilau Recipe

Name: African Lamb and Vegetable Pilau
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless lamb shoulder; ½ teaspoon dried thyme; ½ teaspoon paprika; 1 teaspoon garam masala; 1 garlic clove, crushed; 1 ½ tablespoons vegetable oil; 3 ¾ cups lamb stock; salt & freshly ground black pepper; 2 tablespoons butter; 1 onion, chopped; 1 cup diced potato; 1 carrot, sliced; 12 red pepper, seeded and chopped; 1 cup sliced green cabbage; 1 green chili, seeded and chopped; 4 tablespoons plain yogurt; ½ teaspoon ground cumin; 5 green cardamom pods; 2 garlic cloves, crushed; 1 ½ cups basmati rice; ¼ cup cashew nuts; salt & freshly ground black pepper

Servings: persons

1 lb boneless lamb shoulder
½ teaspoon dried thyme
½ teaspoon paprika
1 teaspoon garam masala
1 garlic clove, crushed
1 ½ tablespoons vegetable oil
3 ¾ cups lamb stock
salt & freshly ground black pepper
2 tablespoons butter
1 onion, chopped
1 cup diced potato
1 carrot, sliced
12 red pepper, seeded and chopped
1 cup sliced green cabbage
1 green chili, seeded and chopped
4 tablespoons plain yogurt
½ teaspoon ground cumin
5 green cardamom pods
2 garlic cloves, crushed
1 ½ cups basmati rice
¼ cup cashew nuts
salt & freshly ground black pepper

1
First make the meat curry.
2
Place the lamb in a large bowl and add the thyme, paprika, garam masala, garlic and salt and pepper.
3
Stir, cover, and leave in a cool place for 2-3 hours.
4
Heat the oil in a large saucepan and fry the lamb over a moderate heat for 5-6 minutes, until browned.
5
Add the stock, stir, then cook covered for 35-40 minutes.
6
Transfer the lamb to a bowl and pour the liquid into a measuring jug, topping up with water if necessary, to make 600ml.
7
To make the rice, melt the butter or margarine and fry the onion, potato and carrot for 5 minutes.
8
Add the red pepper, cabbage, chilli, yogurt, spices, garlic, and the reserved meat stock.
9
Stir well, cover then simmer gently for 5-10 minutes, until the cabbage has wilted.
10
Stir in the rice and lamb, cover and simmer over a low heat for 20 minutes or until the rice is cooked.
11
Sprinkle in the cashew nuts and season to taste with salt and pepper.
12
Serve hot.

981

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 lb boneless lamb shoulder, ½ teaspoon dried thyme, ½ teaspoon paprika, 1 teaspoon garam masala, and more.

Yes, African Lamb and Vegetable Pilau falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

African Lamb and Vegetable Pilau

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions