Fragrant, comforting and packed with warming spice, this spiced lamb pilaf is the perfect one-pot dinner for cooler evenings. Made with fluffy rice, savoury lamb mince, sweet potato and aromatic ras el hanout, every spoonful delivers layers of rich flavour and texture. Finished with pops of pomegranate, fresh herbs and toasted almonds, it’s a hearty dish that feels both wholesome and impressive without demanding hours in the kitchen.
Spiced lamb pilaf
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 tsp grated fresh ginger
- 2 garlic clove, minced
- ½ tsp ground turmeric
- 2 tsp ras el hanout
- 300 grams lamb mince
- 1 tbsp tomato paste
- 1 tsp lemon zest
- 1 orange sweet potato,peeled and cut into 2cm pieces
- 1 cup Spekko rice
- 2 cups chicken or beef stock cup
- 30 g frozen peas, optional
- 2 tbsp pomegranate seeds
- ¼ cup fresh mint leaves or coriander leaves
- 2 tbsp flaked almonds, toasted
- 2 tbsp greek-style yoghurt
Instructions
HEAT oil in a pot over low-medium heat. Add onion; cook, stirring, for 5 minutes or until soft. Add ginger, garlic , turmeric and ras el hanout; cook, stirring, for 2-3 minutes or until fragrant.
INCREASE the heat to high. Add mince; cook, stirring, for 5 minutes or until well browned. Stir in tomato paste and lemon zest. And cook for 1-2 minutes.
ADD sweet potato and rice; cook, stirring, for 1 minute.
POUR in stock and bring to the boil. Reduce heat to low; cook, covered, for 30 minutes, adding peas for final 2 minutes, until liquid is absorbed and sweet potato is tender. Keep covered; remove from heat and stand for 10 minutes.
FLUFF grains with a fork. Top with pomegranate, mint and almonds; serve pilaf with yoghurt.
Foodie tip 1:
Feel free to swop out Lamb mince for beef mince, it's just as delicious.
Foodie tip 2:
To make your own Ras el hanout spice, combine:
2 teaspoons of ground coriander, cumin and nutmeg
1 teaspoon of ground ginger, allspice, cinnamon, cardamon, cloves, white pepper and salt
Mix to combine. Keep in an airtight container in the cupboard for up to 6 months
ALSO SEE: Rice paper rolls
