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leftover lamb pilaf on black plate

Leftover Lamb Pilaf

Robyn
This delicately flavoured lamb and rice pilaf is a delicious recipe for using up leftover roast lamb.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course leftovers, mid week meal
Cuisine modern australian, modern european
Servings 2 people
Calories 701 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 3 spring onions or 1 small onion finely chopped
  • 1 clove garlic crushed
  • 1 carrot grated
  • 2 cardamon pods
  • 1 clove
  • ½ teaspoon turmeric
  • pinch cinnamon
  • ½ teaspoon ground cumin
  • 1 bay leaf
  • 75g (½c) frozen peas
  • 140g (⅔c) rice
  • 140g (5oz) cooked roast lamb shredded
  • 2 tablespoons sultanas
  • 1 tomato roughly chopped
  • 25g (⅛c) cashews roughly chopped - optional - not for under 5's

Instructions
 

  • In a medium pan, fry the onion in the olive oil until soft (about 5 minutes - or a couple of minutes for the spring onions).
  • Add the garlic and carrot and fry for a minute, then add cardamon pods, clove, ground cumin, turmeric, cinnamon and stir.
  • Add the rice and lamb together with 2.5c / 625ml water and simmer for 10 minutes, or until rice tender.
  • Stir through the frozen peas and cook until heated through.
  • Remove the cardamon pods, clove and bay leaf, then serve, topped with the tomato and cashews, if using

Nutrition

Calories: 701kcalCarbohydrates: 86gProtein: 23gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 51mgSodium: 79mgPotassium: 866mgFiber: 7gSugar: 15gVitamin A: 6084IUVitamin C: 30mgCalcium: 99mgIron: 5mg
Keyword lamb pilaf, leftover lamb, leftover lamb recipe, rice

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