Lamb pilaf with cashew and coriander yoghurt

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Lamb pilaf with cashew and coriander yoghurt
  • 400 gram (12½ ounces) baby carrots, unpeeled, trimmed, halved lengthways
  • 1 tablespoon pure maple syrup
  • 1/4 cup (60ml) olive oil
  • 400 gram (12½ ounces) lamb backstrap (eye of loin), cut into 2.5cm (1-inch) pieces
  • 2 medium brown onions (300g), sliced thinly
  • 2 clove garlic, crushed
  • 1/2 teaspoon cumin seeds
  • 6 cardamom pods, bruised
  • 1 1/2 cup (300g) basmati rice
  • 3 cup (750ml) salt-reduced chicken stock
  • 100 gram (3 ounces) baby spinach leaves
Cashew and coriander yoghurt
  • 1/2 cup (140g) greek-style yoghurt
  • 2 tablespoon coarsely chopped fresh coriander (cilantro)
  • 2 tablespoon roasted cashews, chopped finely


Lamb pilaf with cashew and coriander yoghurt
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Place carrots on a baking-paper-lined oven tray; drizzle with syrup and 1 tablespoon of the oil. Roast for 25 minutes or until tender.
  • 3
    Meanwhile, heat another 1 tablespoon of the oil in a large saucepan over high heat; cook lamb, stirring, until browned. Remove from pan.
  • 4
    Heat remaining oil in same pan; cook onion, garlic, cumin and cardamom, stirring, for 3 minutes or until onion is soft. Add rice; stir to coat in mixture. Add stock; bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until rice is tender, adding lamb and spinach to pan for the last 5 minutes of cooking time. Season to taste.
  • 5
    To make cashew and coriander yoghurt; combine ingredients in a small bowl.
  • 6
    Serve pilaf topped with carrots, and extra coriander leaves, if you like; accompany with cashew and coriander yoghurt.


To roast cashews, place nuts in a dry small frying pan; stir over low heat until fragrant and just changed in colour. Remove nuts from pan immediately to avoid them burning.

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