Pulled Lamb Pilaf


  • lamb stock cube
  • 500ml boiling water
  • red onion
  • cloves garlic
  • 40g butter
  • 300g basmati rice
  • 1 heaped tsp ground cumin
  • 2 heaped tsp garam masala
  • 1 flat tsp turmeric
  • 1 heaped tsp chilli powder
  • 1 400g tin chickpeas, drained
  • Juice of 1 lemon
  • 50g cashew nuts
  • 6g fresh coriander
  • 400g pulled lamb with garlic, lemon and rosemary



  1. Dissolve the stock cube in the boiling water
  2. Peel and finely chop the red onion
  3. Peel and mince the garlic
  4. Melt the butter in a large saucepan and saute the onion and garlic for 3 mins
  5. Add the rice, cumin, garam masala, turmeric and the chilli powder and stir around the pan for a few mins
  6. Add the stock, drained chickpeas and the lemon juice and bring to the boil, stirring as you cook
  7. Turn the heat to a simmer, cover and cook for 15 mins
  8. Meanwhile reheat the lamb
  9. Chop the cashew nuts and the coriander
  10. Stir the nuts and coriander through the pilaf, and served topped with the pulled lamb
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