Curried Rice Pilaf with Lamb
Elevate your dinner table with a bowl of fragrant Curried Rice Pilaf with Lamb—a hearty one-pot dish that combines tender chunks of spiced lamb with fluffy basmati rice and a medley of vibrant vegetables. Infused with warm curry powder, earthy cumin, and hints of cinnamon, this flavorful pilaf is enhanced by the sweetness of raisins and the fresh pop of peas. The dish is cooked in rich chicken stock and finished with a squeeze of lemon juice and fresh cilantro, delivering layers of complexity in every bite. Perfect as a satisfying dinner or a centerpiece for gatherings, this recipe promises a harmonious blend of textures, aromas, and spices. Garnish with a dollop of creamy yogurt for an optional cooling contrast that will leave your guests craving more!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Lamb shoulder (boneless, cut into 1-inch cubes)
- 1.5 cups Basmati rice
- 2 tablespoons Ghee or clarified butter
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1.5 tablespoons Curry powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 3 cups Chicken stock
- 1 large Carrot (diced small)
- 1 cup Peas (frozen or fresh)
- 0.25 cup Raisins
- 0.25 cup Fresh cilantro (chopped)
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 1 tablespoon Lemon juice
- Yogurt (optional, for serving)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the ghee over medium-high heat.
Add the cumin seeds, cinnamon stick, and bay leaves. Stir until fragrant, about 1 minute.
Add the chopped onion and cook until golden brown, about 6-8 minutes.
Stir in the garlic, grated ginger, curry powder, and turmeric. Cook for another 1-2 minutes until aromatic.
Add the lamb cubes and season with 1 teaspoon of salt and black pepper. Sear the lamb on all sides until browned, about 5 minutes.
Stir in the diced carrot and cook for 2 minutes.
Add the drained basmati rice to the pot and stir gently to coat it in the spices and ghee.
Pour in the chicken stock, and stir in the raisins. Bring the mixture to a boil, then reduce the heat to low.
Cover the pot tightly with a lid and let it simmer for 20-25 minutes, or until the rice is tender and the liquid is fully absorbed.
Remove the pot from heat and let it sit, covered, for 10 minutes to steam.
Fluff the rice gently with a fork and stir in the peas, fresh cilantro, and lemon juice.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve warm, optionally garnished with a dollop of yogurt on the side.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 7489 mg | 326% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 57.9 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 575 mg | 44% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3048 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
