Spiced lamb pilaf

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


Spiced lamb pilaf
  • 1 1/2 cup (300g) basmati rice
  • 1 tablespoon olive oil
  • 3 lamb leg steaks (450g), sliced thinly
  • 1 medium brown onion (150g), sliced thinly
  • 2 clove garlic, sliced thinly
  • 4 teaspoon grated fresh ginger
  • 2 dried bay leaves
  • 2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (75g) coarsely chopped dried apricots
  • 2 1/4 cup (560ml) chicken stock
  • 1/4 cup (35g) roasted unsalted shelled pistachios, chopped coarsely
  • 1/2 cup loosely packed fresh mint leaves
  • 1 cup (280g) yoghurt


Spiced lamb pilaf
  • 1
    Cover rice in a medium bowl with about 1 litre (4 cups) cold water; stand 30 minutes, drain well.
  • 2
    Heat oil in a large saucepan over high heat; cook lamb, in batches, until browned. Remove from pan.
  • 3
    Cook onion in same pan, stirring, 3 minutes or until softened. Add garlic, ginger, bay leaves and spices; cook, stirring, until fragrant. Stir in rice. Add apricots and stock; bring to the boil. Reduce heat; cook, covered, over low heat, 20 minutes or until rice is tender.
  • 4
    Stir lamb into pilaf; season to taste. Sprinkle with nuts and mint; serve with yoghurt.


Pilaf is a cooked rice dish whose origins lie in the Middle East. It has always been popular in Central and Southern Asia, East Africa, Latin America and the Caribbean. A variety of meats and vegetables can be added, depending on local cuisines and tastes, and the availability of ingredients. This recipe is not suitable to freeze.

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