Lamb Pilaf Recipe

Name: Lamb Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 1/8 cups basmati rice; 1 tbsp vegetable oil; 1 inch piece fresh ginger, peeled and grated; 2 tsp mild curry powder; 1 tsp ground cumin; 1 tsp ground coriander; 10.5 oz roast lamb, chopped; 2 None red peppers, deseeded, chopped; 2 cloves garlic, crushed; 2 oz dried apricots, chopped; .5 oz cilantro, coarsely chopped, plus extra for garnish; None None Plain yogurt, to serve

Servings: persons

2 1/8 cups basmati rice
1 tbsp vegetable oil
1 inch piece fresh ginger, peeled and grated
2 tsp mild curry powder
1 tsp ground cumin
1 tsp ground coriander
10.5 oz roast lamb, chopped
2 None red peppers, deseeded, chopped
2 cloves garlic, crushed
2 oz dried apricots, chopped
.5 oz cilantro, coarsely chopped, plus extra for garnish
None None Plain yogurt, to serve

1
Rinse rice in cold water until water runs clear; drain well.
2
Heat oil in a large saucepan over moderate heat. Add ginger, curry powder and spices; cook and stir for 30 seconds or until fragrant. Add rice; stir to coat. Add 2 2/3 cups water and bring to a boil, stirring. Reduce heat and simmer, covered, for 12-15 mins or until water is absorbed. Remove from heat. Stand for 5 mins (don't lift lid).
3
Return pan to low heat. Add lamb, peppers, garlic, apricots and cilantro. Stir with a fork until lamb is heated. Garnish with cilantro and serve with yogurt.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 1/8 cups basmati rice, 1 tbsp vegetable oil, 1 inch piece fresh ginger, peeled and grated, 2 tsp mild curry powder, and more.

Yes, Lamb 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.

Lamb Pilaf

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