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Spiced one pot lamb pilaf


  • Toss the lamb with the cumin, allspice, chilli paste, a little salt and quite a bit of ground pepper until well combined. 
  • Then heat a little oil in a large heavy-bottomed pan and cook the lamb until sealed, continually tossing. Remove and set aside. 
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion and garlic until tender, stirring now and again. 
  • Then add the rice and mix it in well, before adding 3 cups stock. Push down any rice from the sides with a spoon, return the lamb and bring to the boil. Cover, turn down the heat and very gently simmer for about 30-40 mins until the lamb and rice are tender, adding more stock if needed. 
  • When ready, stir through the coriander, pine nuts and raisins. 
  • Sprinkle with yoghurt and serve.


  • 500 gm lean lamb, cut into small cubes
  • 1 tspn ground cumin
  • 1 tspn ground allspice
  • 1 heaped tbsp chilli paste
  • sea salt & freshly ground pepper
  • olive oil
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, crushed
  • 300 gm basmati rice (or any other long grain rice)
  • 3-3½ cups chicken stock
  • 2 tbsp chopped fresh coriander
  • 1-2 tbsp pine nuts, toasted
  • 1-2 tbsp raisins
  • plain yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm