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Spiced lamb pilaf

Spiced lamb pilaf


This simple spiced pilaf is great on a tray in front of the TV, and uses up leftover roast lamb

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    3010kj 716kcal
  • Fat
    High 40%
  • Saturates
    High 47%
  • Sugar
    Med 18%
  • Salt
    Med 18%

% of adult’s reference intake | Carbohydrates per serving : 78g

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  • 300g Co-op long grain rice
  • 1 tbsp Co-op sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 180g jar Co-op korma paste
  • 1 cinnamon stick
  • 400g leftover roast lamb, shredded
  • 50g Co-op seedless raisins
  • 500ml chicken stock, made with 1 stock cube
  • 125g pack Co-op baby spinach
  • 20g flaked almonds, toasted
  • ½ x 25g pack each coriander and flat leaf parsley, chopped


  1. Rinse the rice well in a sieve
  2. Heat the oil in a large saucepan and gently fry the onion for 8-10 mins, until softened
  3. Add the garlic,cook for 1 minute, then stir in the korma paste with the cinnamon
  4. Cook for 1 minute, until fragrant
  5. Mix in the lamb, then add the rice and raisins
  6. Pour over the stock, cover and bring to the boil
  7. Reduce the heat and simmer for 10-12 mins, until the rice is tender
  8. Add the spinach, cover again and steam for 1-2 mins, until wilted
  9. Use a fork to fluff up the rice,then scatter with the flaked almonds and herbs to serve