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Lamb Pilaf        HT  MC   M. Eastern   40mins

Serves 4    Hot   Lamb  Grains  Dried Fruit  Nuts  Main Course   Gluten Wheat Free  Eggless   Middle East


750g/1 lb Lean Lamb, fillet or leg

Salt and Pepper

1 tbsp Vegetable Oil

50g/2oz Butter

1 Large Onion, chopped

1 Garlic Clove, crushed

1/2 teasp Ground Cumin

1/2 teasp Ground Cinnamon

6 Cardamoms, crushed

6 cloves

teasp Saffron Powder

250g/9oz Long-grain Rice

600ml/1 pt Fresh Stock

2 Bay Leaves

50g/2oz Raisins

50g/2oz Flaked Almonds




1. Cut the lamb into small cubes. Sprinkle lightly with salt and pepper. Heat the oil and half the butter in a large saucepan and fry the lamb until browned. Remove from the pan.


2. Fry the onion in the same saucepan for 10 minutes, then add the garlic, ground cumin, cinnamon, cardamoms and cloves, and fry for a further 2-3 minutes.


3. Return the lamb to the saucepan, cover and cook over a gentle heat for 15 minutes, stirring from time to time so that the lamb is well coated.


4. Add the rice, stock, saffron and bay leaves to the chicken; bring to the boil. Cover and cook gently for 10 minutes.


5. Stir in the raisins and cook for a further 5-10 minutes until the rice is tender.


6. To serve - quickly fry the almonds in the remaining butter for 2-3 minutes, until golden, then pour over the pilaf.



More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts 


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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