Spiced and fragrant, this lamb pilaf is one of the most nourishing and delicious recipes we have. If you love spiced lamb, and fluffy, fragrant rice, you'll adore this dish. With only 20mins of prep time required, the rest is just letting the recipe simmer away. Your house will smell delightful, too.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
545
Ingredients
1/2Tbsp.
olive oil
250g
diced lamb leg
1
onion, thinly sliced
1Tbsp.
green cardamom pods
2
garlic cloves, crushed
1/2Tbsp.
ground cumin
1/2Tbsp.
ground coriander
1tsp.
ground cinnamon
600ml
chicken stock
250g
white basmati and wild rice mix
6
large tomatoes, roughly chopped
150g
frozen peas
75g
raisins
small handful each coriander and parsley, roughly chopped
2Tbsp.
toasted flaked almonds
Directions
1 Heat oil in a large pan (that has a lid) over medium-high heat and cook the lamb and onion for 5min, stirring occasionally, until lamb is browned all over and onion has started to soften. 2 Using a pestle and mortar, bash the cardamom pods to break husks. Pick out the black seeds and discard husks. Grind the seeds until fine. Add to the pan with the garlic and other spices; cook for 2min. Stir in the stock and 1⁄2tsp fine salt. Bring to the boil, then reduce heat, cover with a lid and simmer gently for 15min, until the lamb is almost tender. 3 Add rice to the pan and cook, uncovered, for 15min, until most of the liquid has been absorbed and rice is al dente. Stir through the tomatoes and peas and cook for a further 2min, until the peas are piping hot. Remove from heat and stir through the raisins and herbs. Check seasoning, sprinkle over almonds and serve.
GH TIPS:
Leftover lamb from your Sunday roast also works well here - just add it at the end to warm through.
Want to make this veggie-friendly? Omit the lamb and use vegetable stock instead during the cooking process.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
