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turkish lamb pilau

Turkish lamb pilau

Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb




- 1 lb lamb, cut into small cubes

- 1 cup basmati rice

- 1 onion, diced

- 2 cloves garlic, minced

- 1 tsp cumin

- 1 tsp paprika

- 1 tsp dried oregano

- 1 tsp dried thyme

- Salt and pepper, to taste

- 2 tbsp olive oil

- 2 cups water








1. In a large pan, heat olive oil over medium heat. Add in diced onions and minced garlic and cook until they become translucent.


2. Add in the cubed lamb to the pan and cook until browned on all sides.


3. Add in the cumin, paprika, dried oregano, dried thyme, salt, and pepper. Stir to coat the lamb evenly with the spices and cook for an additional 2-3 minutes.


4. Add in the basmati rice to the pan and stir to combine with the lamb and spices.


5. Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low and let simmer for 18-20 minutes, or until the rice is fully cooked and the liquid has been absorbed.


6. Once cooked, fluff the rice with a fork and let it sit for 5 minutes.


7. Serve the Turkish lamb pilau hot and enjoy! You can garnish with fresh herbs or a squeeze of lemon juice for added flavor. Enjoy as a main dish or pair with your favorite vegetables or salad.

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