Lamb Pilaf

Serves 4


  • 1 ½ cups basmati or brown rice
  • 1 tbsp extra virgin olive oil
  • 1-inch fresh ginger, peeled and grated
  • 2 tsp mild curry powder
  • 1 tsp cumin
  • 1 tsp coriander, fresh or dried
  • 300g lamb, roasted and chopped
  • 2 red capsicums, deseeded and chopped
  • 2 garlic cloves, minced
  • ¼ cup dried apricot, chopped
  • 1 tbsp fresh coriander, coarsely chopped + extra for garnish
  • Dollop of natural or Greek yoghurt to serve


  1. Heat oil in a large saucepan over moderate heat. Add ginger, curry powder and spices, cook and stir for 30 seconds or until fragrant.
  2. Add rice and 2.5 cups of water and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, for 12-15 minutes or until water is absorbed. Remove from heat, let cool for 5 minutes (with lid on).
  3. Return pan to low heat. Add lamb, capsicums, garlic, apricots and coriander. Stir until lamb is heated. Top with coriander and yoghurt and serve.
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