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.