Lamb Pilau

Lamb Pilau

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To serve – 4
Preparation time – 15 minute
Cooking time – 30 minutes

Originating in the Near East, Pilau dishes are traditionally cooked, covered on the stove.

Nutritional value per serving:
Protein 35g; Fat 28g; Carbohydrate 92g; Fibre 4g; Cholesterol 148mg; 3182kj/760kcal


90g ghee or butter 500g lamb fillets, cubed 1 onion, sliced 1 carrot, cut into strips 400g long-grain rice 875ml boiling chicken stock 60g raisins Fresh parsley, chopped to garnish Salt and freshly ground black pepper


  1. Melt the ghee or butter in a large frying pan over a medium heat. Add the lamb in batches and cook until lightly browned. Add the onion and carrot and cook for 2 minutes. Season. Stir in the rice until coated.
  2. Pour in the boiling stock, then reduce the heat and cook, covered, for 20 minutes, or until the rice is tender and all the liquid has been absorbed. Add the raisins, cover and leave until plumped.
  3. Garnish with the parsley

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