Middle Eastern Lamb Pilaf

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. NOTE - any left over cooked lamb will work."

Original recipe yields 4 servings


  • Serving Size: 1 (558 g)
  • Calories 467.8
  • Total Fat - 26.1 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 15.2 mg
  • Sodium - 460.3 mg
  • Total Carbohydrate - 50.8 g
  • Dietary Fiber - 7.9 g
  • Sugars - 11.8 g
  • Protein - 12.1 g
  • Calcium - 158 mg
  • Iron - 4.6 mg
  • Vitamin C - 34.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat 1 tablespoon oil in a large saucepan over medium-high heat and add onion and garlic and cook, stirring, for 3 minutes until onion is soft and then add rice and stir to coat in mixture.

Step 2

Add stock, 1 teaspoon curry powder, 2 teaspoons cumin and chickpeas and stir to combine, cover and reduce heat to medium-low and cook for 12 to 15 minutes or until the liquid is absorbed and remove from heat and set aside for 10 minutes and then fluff rice with a fork to separate grains.

Step 3

Meanwhile, heat 1 tablespoon of remaining oil in a large non-stick frying pan over high heat and add lamb and sprinkle with remaining curry powder and cumin and season with salt and pepper and cook for 2 minutes, stirring once, until the lamb is browned and heated through and transfer to a large bowl.

Step 4

Add rice mixture, currants, coriander, parsley, lemon juice and remaining oil to the lamb and toss gently to combine and season with salt and pepper and serve sprinkled with pomegranate seeds.

Tips & Variations

No special items needed.