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leftover lamb pilaf on black plate

Leftover Lamb Pilaf

0 from 0 votes
Prep Time 5 mins
Cook Time 20 mins
Course leftovers, mid week meal
Cuisine modern australian, modern european
Servings 2


  • 1 tbsp olive oil
  • 3 spring onions or 1 small onion finely chopped
  • 1 clove garlic crushed
  • 1 carrot grated
  • 2 cardamon pods
  • 1 clove
  • ½ tsp turmeric
  • pinch cinnamon
  • ½ tsp ground cumin
  • 1 bay leaf
  • ½ c /75g frozen peas
  • c /140g rice
  • 140 g cooked roast lamb shredded
  • 2 tbsp sultanas
  • 1 to mato roughly chopped
  • c /25g cashews roughly chopped - optional - not for under 5's


  • 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


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