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Spiced lamb pilaf

Make the most of Sunday's leftover roast lamb in this colourful spiced rice one-pot from BBC Good Food Magazine reader Karolina McCallan

  • Prep: 10 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 992
  • Carbohydrates 110
  • Saturated Fat 13
  • Sugar 23
  • Protein 48
  • Fat 39
  • Fibre 4
  • Salt 1.8

Nutrition per serving

  • Calories 992
  • Carbohydrates 110
  • Saturated Fat 13
  • Sugar 23
  • Protein 48
  • Fat 39
  • Fibre 4
  • Salt 1.8

Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 4 cloves
  • 8 cardamom pods, crushed
  • 2 tsp turmeric
  • 1 large cinnamon stick
  • 2 lamb stock cubes
  • 450g basmati rice
  • 500g lamb leftovers, shredded
  • 100g raisins
  • 5 spring onions, finely sliced
  • 3 tomatoes, deseeded and roughly chopped
  • small bunch parsley, roughly chopped, plus a few leaves picked, to serve
  • small bunch coriander, roughly chopped, plus a few leaves picked, to serve
  • 50g flaked almonds, toasted
  • 200ml natural yogurt, to serve

Tip

Leftover swaps
You could swap any other meat left over from Sunday lunch, or add more veg to make a vegetarian pilaf.

Method

  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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