Rice Pilaf with Lamb
Elevate your dinner table with this aromatic Rice Pilaf with Lamb, a hearty and flavorful dish that combines tender, spiced lamb with fluffy basmati rice. Infused with earthy cumin, warm cinnamon, and fragrant coriander, this dish captures the essence of Middle Eastern-inspired cuisine. Sweet pops of optional raisins and the crunch of toasted slivered almonds add a delightful contrast in texture, while a garnish of fresh parsley or cilantro brightens each bite. Perfectly cooked in a rich broth, every grain of rice absorbs the savory essence of fall-apart lamb and spices, making this one-pot recipe an irresistible choice for family dinners or special occasions. With easy-to-follow steps and ingredients like lamb shoulder, long-grain rice, and aromatic spices, this dish is a surefire crowd-pleaser that’s as comforting as it is impressive. Serve this pilaf warm and let its rich, layered flavors steal the spotlight!
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Recipe Information
Ingredients
- 500 g lamb shoulder or leg (boneless, cubed)
- 300 g long-grain rice (such as basmati)
- 3 tbsp olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 1 medium carrot (diced)
- 1 tsp cumin
- 1 cinnamon stick
- 1 tsp ground coriander
- 1 bay leaf
- 750 ml chicken or beef stock
- 50 g raisins (optional)
- 50 g slivered almonds (toasted)
- 2 tbsp fresh parsley or cilantro (chopped, for garnish)
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Rinse the rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain and set aside.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove the lamb and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Stir in the garlic, diced carrot, cumin, cinnamon stick, ground coriander, bay leaf, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Return the browned lamb to the pot and pour in the stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 30 minutes.
After 30 minutes, stir in the drained rice and raisins (if using). Ensure the rice is evenly distributed and submerged in the liquid. Cover again and cook over low heat for another 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from heat and let it rest, covered, for 10 minutes to allow the flavors to meld.
Fluff the rice gently with a fork, remove the cinnamon stick and bay leaf, and transfer the pilaf to a serving dish.
Garnish with toasted slivered almonds and chopped fresh parsley or cilantro. Serve warm.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 10.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 736 mg | 16% | |
*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.
