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Lamb Pilaf


A beautifully simple, healthy meal with fresh ingredients.

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Rate this recipe 4.3/5 (8 Votes)


  • 1 x 500g Pack lamb mince
  • 2 Garlic Cloves
  • Ground Cumin
  • Salt & Pepper
  • 250g Basmati Rice
  • 1 ltr Lamb Stock
  • 250g Peas
  • 1 Lemon
  • Handful fresh mint


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 20mins
Cost Average budget


Step 1

Mix 1 x minced garlic clove, lamb mince, salt, pepper & 1 tsp ground cumin. Shape into meatballs of roughly 6cm diameter

Step 2

Fry until cooked through - around 10 minutes. Transfer to a covered dish to rest.

Step 3

Into the same pan that you fried the meatballs, add the rice, the other minced clove of garlic and another tsp of ground cumin. Fry lightly for 30 seconds

Step 4

Add the 1ltr lamb stock and bring to a boil. Leave to bubble away for 12 minutes.

Step 5

Whilst the rice is cooking, finely chop the mint and put to one side.

Step 6

Whilst the rice finishes cooking, grate and collect the lemon rind, and add the juice of the lemon.

Step 7

Once the rice is nearly cooked, add the fresh peas and cook for a further 5 minutes.

Step 8

Remove the rice & peas from the heat. Add the meatballs, mint and lemon, and mix.


For an extra edge of deliciousness, serve with dollops of Tsatsiki.

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