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: 1/4 cup olive oil; 1 1/2 lb lean lamb meat, diced; 1 None onion, finely sliced; 2 cloves garlic, minced; 1/2 tsp ground cumin; 2 tsp garam masala; 2 tsp ground turmeric; 1 cup plain yogurt, plus extra to serve; 9 oz basmati rice; 5 oz baby spinach; 3 cups chicken stock; 1 tbsp fresh cilantro leaves, chopped

Servings: persons

1/4 cup olive oil
1 1/2 lb lean lamb meat, diced
1 None onion, finely sliced
2 cloves garlic, minced
1/2 tsp ground cumin
2 tsp garam masala
2 tsp ground turmeric
1 cup plain yogurt, plus extra to serve
9 oz basmati rice
5 oz baby spinach
3 cups chicken stock
1 tbsp fresh cilantro leaves, chopped

1
Heat oil in a frying pan over high heat. Working in batches, sear lamb for 3 mins, until browned. Remove from pan.
2
Reduce heat to medium and cook onion for 5 mins, until soft and golden. Add garlic and spices. Cook for 1 min, until fragrant. Return lamb to pan, reduce heat to low and cook until heated through. Stir in yogurt then remove from heat.
3
Place 1/2 of the rice in a medium Dutch oven. Top with 1/2 of the lamb mixture and arrange spinach over top. Season. Top with remaining rice and lamb. Add stock, cover and simmer for 25 mins, until lamb is tender and rice absorbs stock. Sprinkle with cilantro and serve with extra 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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 1 1/2 lb lean lamb meat, diced, 1 None onion, finely sliced, 2 cloves garlic, minced, 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

How did you like this recipe?

Frequently Asked Questions