Lamb Pilaf

lamb pilaf

Lamb Pilaf

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Servings: 4
Calories: 461


  • 8 oz long grain rice
  • 2 tbsp olive oil
  • 1 onion peeled and chopped
  • 2 garlic cloves peeled and crushed
  • 1 red pepper cored, deseeded and sliced
  • 2 to matoes skinned, deseeded, chopped
  • 2 oz seedless raisins
  • 1 oz cashew nuts
  • 2 tbsp chopped parsley
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 8 oz cooked lamb trimmed of all fat and cut into thin strips


  • Cook the rice in boiling, salted water for 15 minutes or until tender.
  • Meanwhile heat the oil in a large frying pan and fry the on ion and garlic for about 5 minutes, until softened. Add the pepper, tomatoes, raisins, nuts, parsley and spices and stir well to mix.
  • Drain the rice and add to the pan together with the lamb.
  • Season with freshly ground black pepper and stir gently until heated through.
  • Serve immediately with yogurt garnished with fresh coriander or parsley.
Calories: 461 kcal
Carbohydrates: 66 g
Protein: 18 g
Fat: 14g
Saturated Fat: 3 g
Cholesterol: 37 mg
Sodium: 51 mg
Potassium: 659 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 1614 IU
Vitamin C: 52 mg
Calcium: 50 mg
Iron: 3 mg
Ingredients Lamb
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