Spiced Lamb And Lentil Pilaf Recipe

About this recipe

Spiced Lamb and Lentil Pilaf is a hearty Indian-inspired dish that combines tender lamb, protein-packed lentils, and aromatic basmati rice. Perfect for a satisfying lunch, this recipe uses warm spices like cinnamon and curry blend to create a fragrant, flavorful meal. The lamb adds richness, while the lentils provide a boost of fiber and protein. The dish is simple yet sophisticated enough for meal prep or a comforting midday meal. Cooking the pilaf is an engaging experience, with the aroma of spices filling the kitchen as the rice and lentils cook to perfection. Garnished with fresh coriander, it's a balanced and delicious option for maintaining your health goals while savoring bold flavors.

Ingredients

• 500G Free Range Diced Lamb Shoulder 500G
• 250G Tilda Wholegrain Basmati Rice 250g
• - Trs Brown Lentils
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 4 Pack Fresh Carrots - Pack Of 4
• 65G Natoora Root Ginger
• 50G Black Garlic Cloves, 50G
• 240G Spice Kitchen Curry Blend Trio, 240G
• - Indian Spice Company Cinnamon
• 100G Rajah Black Pepper Ground 100G
• 750 G Top-Op Table Salt Drums
• - Biona Capers In Olive Oil
• - Coriander Seeds Catering Size

Instructions

1. 1. Wash the basmati rice and brown lentils thoroughly and soak them in water for 15 minutes.
2. 2. Heat olive oil in a large pan over medium heat and add diced lamb shoulder. Sauté until browned, about 5 minutes.
3. 3. Dice the onion and carrots, mince the garlic, and grate the ginger. Add these to the pan with the lamb and cook for 4 minutes until softened.
4. 4. Stir in Spice Kitchen Curry Blend Trio, cinnamon, and black pepper. Cook for another 2 minutes to toast the spices.
5. 5. Drain the soaked rice and lentils, then add them to the pan along with 400 ml of water.
6. 6. Add salt and bring the mixture to a boil, then reduce heat to low and cover the pan with a lid.
7. 7. Simmer for 20 minutes, stirring occasionally to prevent sticking, until the rice and lentils are fully cooked and absorb the flavors.
8. 8. Turn off the heat and let the pilaf rest for 5 minutes, keeping the lid on to allow the flavors to meld.
9. 9. Garnish with chopped fresh coriander before serving for an aromatic finish (optional).
10. 10. Serve the pilaf warm with a side of lemon wedges if desired.