Lamb Pilaf
Lamb Pilaf
Slow-roasted lamb shoulder transforms into tender, pull-apart meat perfect for a warming pilaf full of delicious spices.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Dairy-Free
Ingredients
- 2 lemons
- 1.2kg lamb shoulder, bone in
- 500mL water
- 1 tbsp extra-virgin olive oil
- Sea salt & freshly ground black pepper, to taste
- 4 cloves garlic, crushed
- 285g basmati rice
- 50g butter, ghee or olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 6 cardamom pods, crushed slightly
- 1 cinnamon quill
- 1⁄2 tsp ground turmeric
- 1⁄2 tsp ground cumin
- 1 large carrot, very finely diced
- 500mL chicken stock or bone broth
- 60mL water
- 1 bunch fresh coriander leaves, chopped
- 1 cup peas
- 1⁄3 cup currants
- 45g flaked almonds, to serve
- Seeds 1 pomegranate, to serve (optional)
Method
- Preheat oven to 180°C (fan-forced).
- Cut the ends off the lemons, cut in half and place in the base of a baking dish.
- Place the lamb into the dish on top of the lemons. Add the water to the base, throw in the garlic and drizzle over the oil. I use a Dutch oven or a baking dish with a tight lid to cook it in or cover tightly with foil so it steams. I use at least 3 pieces of foil and tuck it under the tray so it is firmly sealed. Any gaps in the foil can allow it to dry out, so if using foil, take your time and seal it carefully.
- Turn the oven down immediately to 150°C (fan-forced). Cook for 3.5 hrs or until the meat is tender.
- Once the shoulder is cooked and the meat falls off the bone, pull it apart and divide into 2. Store 1 portion in an airtight container in the fridge or freezer for the Greek Lamb Nachos.
- Rinse the rice in a sieve until the water runs clear. Set aside to drain.
- In a large frying pan, add the butter, ghee or olive oil and heat gently.
- Add the onion and sauté for 2-3 mins. Add the garlic and spices and sauté for 1-2 mins.
- Now add the rice and carrot to the pan and stir. Immediately add the stock or broth and water. Stir, cover and bring to a simmer for 15 mins.
- The liquid will be absorbed by the rice as it cooks.
- At the 15-min mark, remove the lid and mix in the reserved lamb, half the chopped coriander, peas, currants and half the flaked almonds (reserving the rest to garnish). Stir-fry it for a few more mins (to heat the lamb and peas) or until all the liquid has totally evaporated and the rice is nice and fluffy.
- To serve, garnish with the remaining coriander, almonds and pomegranate seeds.
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