Lamb Pilaf (One-Pot, Simple & Satisfying)
One-pot lamb pilaf that's simple, satisfying, and budget-friendly at just £3.5—fluffy rice, tender lamb, perfect meal!
Watch Me Make It
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Ingredients
- ✓ 400 g lamb
- ✓ 2 pcs carrots
- ✓ 1/2 pc onion
- ✓ as needed rice
- ✓ to taste salt
- ✓ a pinch sugar
- ✓ to taste cumin seeds
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Instructions
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Heat a heavy pot over medium heat with a small drizzle of oil. Add the sliced onion and sauté until softened and lightly golden. Add the lamb pieces and sear on all sides until browned and fragrant, allowing the fat to render slightly.
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Add sliced carrots and cumin seeds. Stir-fry briefly to release the aroma of the cumin. Season with salt and a small pinch of sugar to balance the flavors.
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Rinse the rice until the water runs mostly clear, then add it to the pot. Stir gently to coat the grains with the flavorful oil and juices.
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Pour in enough water to just cover the rice (about 1–1.5 cm above the surface). Bring to a boil, then reduce to low heat. Cover and simmer gently for 15–20 minutes, or until the rice is tender and the liquid absorbed.
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Turn off the heat and let the pilaf rest, covered, for 5–10 minutes. Fluff gently with a fork before serving.
💡 Chef's Tips
- Browning the lamb first builds a deeper, richer base flavor.
- Do not stir once the rice begins simmering—this keeps the grains fluffy rather than sticky.
- Resting after cooking allows the steam to finish the rice evenly.
- For extra fragrance, add a few whole garlic cloves while simmering.
- This dish reheats beautifully and is ideal for meal prep.