Lamb pilaf #SundaySupper
Caroline's Cooking
Caroline's Cooking
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 cup basmati rice, soaked and rinsed at least 3 times ideally over a couple hours 7oz/200g lamb leg or shoulder meat, leftover or fresh (trimmed weight) 1 medium-large onion 1 large carrot 1tbsp vegetable oil plus some pieces of lamb fat to render (or around 2tbsp oil) 1 clove of garlic, crushed ½ tbsp ground cumin ½ tbsp ground coriander ¼ tsp ground cardamom ¼ tsp ground cloves or allspice 2 cups hot water a little salt, around ¼ tsp ¼ cup/ 35g raisins Instructions As above, do soak and rinse the rice a number of times before starting the dish - this helps to stop the rice clumping in the finished dish. Dice the lamb small, approx ⅓in/1cm cubes, peel and slice the onion and peel and coarsely grate the carrot. Heat the oil in a pan over a medium heat and add the lamb fat to render the fat - basically cook it and press it gently to release liquid fat. Remove the leftover pieces of fat. Add the chunks of lamb if not already cooked or if pink and brown all over - will only take a minute - then remove and set aside. Add the onion and soften, stirring regularly, around 5 minutes. Add the carrot and garlic, mix and cook for another minute then add the spices and mix well. Layer the drained rice over the top of the lamb mixture and flatten then carefully pour over the water and sprinkle the salt on top. Reduce the heat slightly and cover the pan with a lid and allow the rice to steam. Once the water is no longer over the top of the rice, after around 10 minutes, use the handle of a wooden spoon to gently poke a few holes in the rice to help it steam evenly. Cover again and steam for another 10-15 minutes until the rice on the top when you test it is just cooked. Add the raisins, mix everything together and serve. 3.2.2929



Log in or Register to write a comment.