lamb pilaf
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5 from 2 votes

Lamb pilaf

A great way to use up a little leftover lamb, this lamb pilaf is full of flavor and a wonderfully comforting dish.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Uzbekh
Keyword: lamb rice, leftover lamb
Servings: 2 -3
Calories: 574kcal
Author: Caroline's Cooking


  • 1 cup basmati rice 200g, soaked and rinsed at least 3 times ideally over a couple hours
  • 7 oz lamb shoulder meat 200g, leftover or fresh (trimmed weight) - leg also fine
  • 1 onion med-large
  • 1 carrot large
  • 1 tbsp vegetable oil plus some pieces of lamb fat to render, if possible, or around 1/2 tbsp more oil
  • 1 clove garlic crushed or finely chopped
  • 1/2 tbsp ground cumin
  • 1/2 tbsp ground coriander
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cloves or allspice
  • 2 cups water 480ml, hot
  • 1/4 tsp salt approx
  • 1/4 cup raisins 35g


  • 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 1/3in/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.
  • Next, 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 lamb 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.



Calories: 574kcal | Carbohydrates: 97g | Protein: 21g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 379mg | Potassium: 661mg | Fiber: 4g | Sugar: 3g | Vitamin A: 102.4% | Vitamin C: 12% | Calcium: 8.1% | Iron: 20.8%