youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Middle Eastern Lamb Pilaf

A community recipe by

Not tested or verified by

Print me


It's important that the lamb used in this isn't too fatty, it works better with reasonably lean lamb. *If the lid's not so tight fitting you can use a clean teatowel or foil between the lid and pan to help it seal well.


Serves: 4

  • 1 tablespoon olive oil
  • 1 medium sliced onion
  • 510 grams ground lamb
  • 1 teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 500 millilitres long grain rice
  • 750 millilitres chicken broth
  • 83 millilitres currants
  • 1 teaspoon salt
  • ½ lemon juice
  • 2 tablespoons chopped fresh parsley (or coriander)
  • 2 tablespoons toasted pinenuts


Middle Eastern Lamb Pilaf is a community recipe submitted by Coby and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat oil in a large high sided frying pan/pot with tight fitting lid. Add onion and cook on medium heat until browned (browning the onion here is important, not just sweating the onion).
  • Increase heat to high, add mince and cook until browned, breaking up the meat with a spoon.
  • Add cinnamon and tomato paste and cook for 2 minutes stirring in well.
  • Add rice and stir to coat with meat mixture. Add stock, currants and salt. Bring to boil, reduce heat, cover* and cook for 30 minutes.
  • Stir through lemon juice gently as you fluff the mixture add the parsley or coriander and pine nuts and serve.
  • Tell us what you think