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One-pot lamb and cherry pilaf recipe

One-pot lamb and cherry pilaf recipe

8 ratings

Try something different with fresh British cherries during their short summer season. This Moroccan-inspired spiced pilaf is a clever one-pot recipe, filled with juicy cherries, tender lamb and spinach for a simple family dinner. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 499 calories / serving


  • 1 tbsp olive oil
  • 450g lamb leg steaks, fat removed, diced into 3cm pieces
  • 15g butter
  • 1 onion, finely sliced
  • 1½ tsp ground coriander
  • 1½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp allspice
  • 200g basmati rice
  • 150g fresh cherries, halved and pitted
  • 400ml vegetable stock
  • 90g spinach
  • 15g fresh mint, chopped
  • 15g fresh parsley, chopped
  • 15g toasted flaked almonds
  • pinch of crushed chillies (optional)
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    20g 29%
  • Saturates

    8g 39%
  • Sugars

    9g 10%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 51.8g Protein 31.9g Fibre 3.3g


  1. Heat the oil in a large lidded pan over a medium-high heat. Season the lamb and fry for 6 mins or until browned all over. Transfer to a plate; set aside. Reduce the heat and add the butter to melt. Tip in the onion; cook for 8 mins to soften.
  2. Increase the heat and stir in the spices; cook for 1 min. Add the rice, half the cherries and the seared lamb; season. Pour over the stock, bring to the boil, then cover. Reduce the heat; simmer for 12-15 mins until the rice is tender and the stock absorbed. Stir in the spinach and let it wilt.
  3. Sprinkle over the chopped herbs, remaining cherries, flaked almonds and crushed chillies to serve.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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