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Lamb pilaf with vegetable curry

By Jen G on 22nd Feb, 2018

Lamb pilaf with vegetable curry


For veg curry:

  1. Grind all the spices ginger and garlic together to make a paste. Divide paste into 3.
  2. Cook 2/3 of the paste on medium heat for one minute in a splash of veg oil. 
  3. Add the veggies. Stir and cook for 3-4 minutes.
  4. Add a splash of water, put on lid. Cook for 5 minutes.
  5. Add coconut milk and tomatoes. Bring to a boil and simmer till veggies tender. Done.

For lamb pilaf:

  1. Rinse the rice 3 times. Cook for 7 minutes in boiling salted water. Drain
  2. Mix the reserved 1/3 of the paste with the diced lamb.
  3. In a really good non stick pot heat 1 tbsp oil. Saute lamb till brown but not cooked. Remove lamb to a bowl.
  4. Reduce heat to low. Melt butter in the pan. Add in a layer of rice to the melted butter. Evenly spread it out but don't pack it down. Scatter in the lamb and the orange peel.
  5. Layer the rest of the rice on top. Using the handle of a wooden spoon make half a dozen air holes in the rice.
  6. Cover the pot with a tea towel and then a lid so it is super sealed and cook on low heat for 30 minutes.
  7. Fill your sink halfway with cold water. Immerse bottom of pan of rice in the cold water.
  8. After a minute or so, turn over onto a platter. You should have a buttery crust of rice. Scatter with the chopped mint.
  9. Sit down with a cold Cobra and serve up lovely lamb pilaf curry to your gobsmacked mates.

Recipe Notes

  • This makes a great dish for serving to a mix of meat-eaters and vegetarian mates - just make a separate portion of rice for the veggies,
  • Serve this with flat breads and a good mango chutney.
spicy  / lamb  / indian  / big numbers
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