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Lamb pilaf in 40minutes



Total time

40 minutes






  • 400 g diced lamb
  • 1 onion (large)
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 tbsp mild curry powder
  • 200 g basmati rice
  • 400 ml lamb stock
  • 200 g chopped tomato
  • 8 semi-dried apricots (chopped)
  • 2 tbsp parsley (chopped)
  • 1 tbsp mint (fresh, chopped)
  • 1 tbsp pine nuts (toasted)


  1. Remove all visible fat from the lamb. Peel and finely chop the onion and sauté in the oil in a nonstick lidded frying pan over medium low heat until soft, transparent and just turning golden - stir occasionally. Push the onion to the sides, turn heat up a little and add the lamb to brown for a minute or two.
  2. Peel and crush the garlic with a little salt and add to the pan with the curry powder. Stir for a minute, then stir in the rice to coat it thoroughly. Add the lamb stock, tomatoes and apricot pieces, stir well and bring to simmer.
  3. Put the lid on and simmer over low heat for 20 minutes or until all the liquid is absorbed by the rice (add a little more stock if the mix becomes too dry). Stir in the fresh parsley and mint. Toast the pine nuts - put then in a small dry nonstick frying pan over high heat until golden, remove from heat immediately (or they will burn). Sprinkle over the pilaf to serve.
  4. View the recipe instructions at Tesco Real Food


Low carb

Contains allergens
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