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Lamb Pilaf

26 March 2013

Serves 4


  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 400g diced lamb neck fillet
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • pinch of chilli flakes
  • 200g basmati rice
  • 350-400ml chicken stock
  • 150g plump raisins
  • handful fresh coriander
  1. Heat the vegetable oil in a frying pan and gently fry the onion for 10 minutes, then remove. Add 400g diced lamb and brown all over
  2. Add the ground cumin and coriander, cinnamon and cardamom, and a good pinch of chilli flakes. Fry for 2 minutes, then remove.
  3. Add the basmati rice to the pan and coat in the oil, then add the chicken stock and bring to the boil. Return the onion and the lamb to the pan, season, cover and simmer gently for 10-12 minutes.
  4. Stir in the plump raisins and a handful of the fresh coriander, then serve,

PER SERVING 528kcals, 17.4g fat (6.7g saturated), 24.3g protein, 65.9g carbs (24.8g sugars), 0.5g salt, 1g fibre.

Posted: 26/03/2013 16:07:51 by Sara

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