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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- 1/2 Tbsp. olive oil
- 250 g diced lamb leg
- 1 onion, thinly sliced
- 1 Tbsp. green cardamom pods
- 2 garlic cloves, crushed
- 1/2 Tbsp. ground cumin
- 1/2 Tbsp. ground coriander
- 1 tsp. ground cinnamon
- 600 ml chicken stock
- 250 g white basmati and wild rice mix
- 6 large tomatoes, roughly chopped
- 150 g frozen peas
- 75 g raisins
- small handful each coriander and parsley, roughly chopped
- 2 Tbsp. toasted flaked almonds
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.
For another delicious lamb recipe, try our fragrant lamb and chickpea stew recipe.
Per serving:
- Calories: 545
- Protein: 26g
- Fat: 15g
- Saturates: 4g
- Carbs: 74g
- Sugars: 22g
- Fibre: 7g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
