Sumptuous and spicy: lamb pilaf



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2 tablespoons olive oil
2 onions, sliced
1 clove garlic, crushed
1 teaspoon grated ginger
1 teaspoon ground coriander
¼ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon ground turmeric
1 cup (200g) basmati rice
2 cups (500ml) chicken stock
2 cups (375g) chopped cooked lamb
½ cup (125ml) coconut milk or cream
¼ cup chopped coriander

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Heat oil in a large frying pan on high. Sauté onion, garlic and ginger for 2-3 minutes, until onion is tender.

2.Stir in spices and cook for 1 minute, until fragrant. Mix in rice. Cook, stirring, for 1 minute.

3. Add stock. Bring to boil, reduce heat and simmer, covered, for 15 minutes, adding more stock as required.

4.Stir in lamb and coconut milk. Season to taste. Heat gently for 5 minutes, stirring. Mix in coriander just before serving.

Tips: If desired, add sultanas and garnish with natural yogurt and cashews.