Indian Lamb With Lemon Pilaf Recipe

Name: Indian Lamb With Lemon Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp ground cinnamon; 1 tsp cumin seeds; 1/2 tsp ground cardamom; 1/2 tsp cayenne pepper; 1/2 cup cashews, toasted and finely chopped; 1/2 cup plain yogurt; 1 None onion, finely chopped; 1 None lemon, peel finely grated and lemon juiced; 3 cloves garlic, crushed; 1 None leg of lamb (about 4 1/2 lbs), trimmed; None None Cilantro yogurt, steamed green beans, to serve; None None FOR THE LEMON PILAF; 1 tbsp vegetable oil; 2 cups long grain rice; 2 sticks cinnamon; 3 cups chicken stock; 2 None lemons, peel finely grated and lemon juiced; 1/4 cup sliced almonds, toasted; 2 tbsp butter

Servings: persons

1/2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp cumin seeds
1/2 tsp ground cardamom
1/2 tsp cayenne pepper
1/2 cup cashews, toasted and finely chopped
1/2 cup plain yogurt
1 None onion, finely chopped
1 None lemon, peel finely grated and lemon juiced
3 cloves garlic, crushed
1 None leg of lamb (about 4 1/2 lbs), trimmed
None None Cilantro yogurt, steamed green beans, to serve
None None FOR THE LEMON PILAF
1 tbsp vegetable oil
2 cups long grain rice
2 sticks cinnamon
3 cups chicken stock
2 None lemons, peel finely grated and lemon juiced
1/4 cup sliced almonds, toasted
2 tbsp butter

1
Cook the spices in a small dry saucepan 1-2 mins, until fragrant. Transfer to a medium bowl. Add the cashews, yogurt, onion, lemon and garlic.
2
Pierce lamb all over with a sharp knife. Place on a rack in a large roasting pan. Spread paste all over lamb, pressing firmly into cuts. Cover; refrigerate 3 hours, or overnight.
3
Preheat the oven to 350u00b0F. Pour 1 cup water into roasting pan; cover with foil.
4
Roast lamb 1 1/2 hours. Remove foil; bake a further 30 mins, until cooked to desired doneness. Let stand, covered, 10 mins before carving.
5
Meanwhile, for the lemon pilaf, heat oil in a large saucepan on medium heat. Saute onion 8-10 mins, until tender and golden. Add rice and cinnamon, stirring to coat in oil. Stir in stock and lemon. Bring to a boil. Reduce heat to low; simmer, covered, 10-12 mins, until liquid is absorbed and rice is tender. Stir in nuts and butter.
6
Serve lamb sliced with pilaf, cilantro yogurt and steamed green beans.

1043

kcal

Calories

Fat

135

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 21 ingredients. The key ingredients include: 1/2 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground cinnamon, 1 tsp cumin seeds, and more.

Yes, Indian Lamb With Lemon Pilaf falls under the Meat & Poultry 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!

Indian Lamb With Lemon Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions