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Very easy lamb pilaf recipe

Very easy lamb pilaf recipe

119 ratings

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  • Serves 4
  • 10mins to prepare and 30mins to cook
  • 515 calories / serving
  • Dairy-free


  • 400g diced lamb
  • 1 large onion
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1tbsp Tesco mild curry powder
  • 200g basmati rice
  • 400ml lamb stock
  • 200g chopped tomato
  • 8 semi-dried apricots, chopped
  • 2tbsp chopped parsley
  • 1tbsp fresh chopped mint
  • 1tbsp toasted pine nuts
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    7g 33%
  • Sugars

    14g 16%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 58.8g Protein 30.6g Fibre 5.2g


  1. Remove all visible fat from the lamb. Peel and finely chop the onion and sauté in the oil in a nonstick lidded frying pan over medium low heat until soft, transparent and just turning golden - stir occasionally.  Push the onion to the sides, turn heat up a little and add the lamb to brown for a minute or two.
  2. Peel and crush the garlic with a little salt and add to the pan with the curry powder. Stir for a minute, then stir in the rice to coat it thoroughly. Add the lamb stock, tomatoes and apricot pieces, stir well and bring to simmer.
  3. Put the lid on and simmer over low heat for 20 minutes or until all the liquid is absorbed by the rice (add a little more stock if the mix becomes too dry). Stir in the fresh parsley and mint. Toast the pine nuts - put then in a small dry nonstick frying pan over high heat until golden, remove from heat immediately (or they will burn). Sprinkle over the pilaf to serve.

Tip - Try serving each portion with a green leaf salad. 

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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