wellbeing-brand-logo

Inspired living

Lamb Pilau Recipe


Gluten-Free Spiced Lamb Pilau with Pine Nuts and Apricots Recipe

Credit: Lisa Holmen

This super-fragrant pilau (also known as pilaf) is the perfect dish for a cosy night in. The combination of tender lamb studded with spices, and rice is just delicious. I love adding dried apricots to this dish but it’s equally lovely with raisins. Add pine nuts for an extra bit of crunch and texture to the dish.

Serves: 4

Ingredients

Method

  • 75g pine nuts
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 garlic cloves, finely sliced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • ½ tsp cinnamon
  • 500g lamb, diced
  • 250g uncooked basmati rice
  • 500mL vegetable stock
  • ½ cup dried apricots
  • Salt & pepper, to taste
  • Small bunch fresh parsley or mint leaves
  1. Toast pine nuts slightly in dry saucepan over low–medium heat. Leave to cool.
  2. In same pan, heat olive oil on medium heat then add onion and cook for a few mins until soft. Add garlic, cumin, coriander, turmeric and cinnamon and cook for another 2 mins until fragrant.
  3. Add lamb and turn heat to medium–high so it cooks quickly and is seared on outside.
  4. Add rice and cook for 1 min, stirring frequently. Add vegetable stock and apricots and season to taste.
  5. Turn heat down, cover and simmer for 10–12 mins until the rice is tender and most liquid has been absorbed. Add more water if mixture looks dry.
  6. Finish with toasted pine nuts and parsley and serve immediately.



 

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.