Easy Lamb Pilaf | Slimming World Friendly Recipe
This easy lamb rice pilaf is easy to make and turns out perfect every time! It’s so quick and simple to make that you will be craving it regularly. This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.
Humble, rustic, scrumptious weeknight One Pot Lamb Pilaf, you say? Yes, I am very much down with avoiding anymore Christmas food and devouring something new!
One Pot Lamb Pilaf is a warm, comforting, fragrant, and easy dinner recipe that features (besides the obvious – lamb and rice) onion, garlic and some delicious spices. As the rice cooks the flavours and juices from the lamb seep down into the rice and create the most delicious rice pilaf.
Why you’ll love this recipe….
- Full of flavour
- So easy to make
- Only uses one pot
- Syn free
- Low in fat
- Delicious
- Filling
Batch Cook – Storage Information
- Fridge: Store leftovers in the fridge in an airtight container for up to 5 days.
- Reheat: Reheat in the microwave or on the hob.
- Freezer: Allow to cool before placing in a suitable containers. Keep for up to 6 months. Thaw before reheating.
Is this recipe Slimming World friendly?
Fatgirlskinny estimates if you remove all visible fat from the lean cut of lamb before cooking this recipe would be classed as Syn Free.
TIP: Serve with a leafy green salad to add extra speed to your plate.
Lamb Pilaf
Ingredients
- 400g Lean Diced Lamb [All visible fat removed]
- 1 Large Onion
- 2 Cloves Garlic
- 1 tbsp Mild Curry Powder
- 200g Basmati Rice
- 400ml Lamb Stock
- 200g Chopped Tomatoes
- 1/2 tsp Cayenne Pepper
- Pinch Salt
Instructions
- Peel and finely chop the onion. Add to a pan with 50ml of the lamb stock. Cover and cook for 2 – 3 minutes.
- Meanwhile wash the rice in warm water to remove all of the starch. Place to one side.
- Add the lamb and brown for 1 – 2 minutes.
- Add another 50ml lamb stock to the pan. Crush the garlic and add to the pan with the curry powder, salt and cayenne pepper.
- Add the rice to the pan and coat with all of the mixture. Add the remaining stock and chopped tomatoes. Stir well, cover and bring to a gentle simmer.
- The rice should take around 15 – 20 minutes to absorb all of the liquid and be ready to serve. Stir often and keep an eye on it. If the rice absorbs quickly, add extra water if needed.
Notes
Have you created this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.
Looks delicious
Made this at the weekend, so flavoursome that it’s been requested again for tonight 🙌🏼 So quick also 🙌🏼 Thank You 🌟
It’s a huge winner in this house too x
Smells and tastes nice. However it has just gone to a stodgy mush, not at all like the picture
Sorry to hear that. Did you wash the rice until it was running clear? Removing all of the starch?
It was delicious gave some to my son in law he love it definitely will be doing many more times
I did wash it but probably not enough. Still ate it though x
You need to wash/rinse/wash/rinse until the rice runs clear. I am glad you still enjoyed it 🙂
I’ve just made this pilaf, WOW DELICIOUS!!!
Its great cos u can freeze it.
Saturday I usually cook for the week ahead,, this will be another recipe for my list . thanks fatgirlskinny.xxx
You are most welcome 🙂 A favourite here too x
I really enjoyed this recipe and would make it again so I must have really liked it, thank you.
Can you use chicken or veg stick if you do not have lamb stock?
Veg stock would work okay 🙂 I would avoid chicken x
By far the best recipe I’ve made on Slimming World! The whole family loved it and it will be a regular meal in our house. Shame there was none left for the freezer 😔