How to Make Lamb Pilaf

Lamb Pilaf is a rich and aromatic dish that brings together the tender flavors of lamb with the fragrant spices of rosemary, thyme, and turmeric. This recipe is perfect for those who love a hearty meal, combining succulent lamb pieces with basmati rice, sweet raisins, and vibrant carrots. Follow this step-by-step guide to create a dish that will delight your taste buds and impress your dinner guests. Enjoy my pilaf recipe!

Lamb Pilaf

Ingredients:

Lamb – 5 lb, chopped into 3/4-inch pieces
Onions – 3, chopped
Baby Carrot – 1 lb, cut lengthwise into four pieces
Black Pepper – 1 teaspoon
Garlic – 1 teaspoon
Paprika – 1 teaspoon
Rosemary – 1 tablespoon
Thyme – 1 tablespoon
Sunflower Oil – ¼ cup
Cayenne Pepper – ¼ teaspoon
Salt – 1 teaspoon + 1 tablespoon
Olive Oil – ¼ cup
Bay Leaf – 1
Basmati Rice – 4 ½ cups, washed
Boiled Water – 8 cups
Raisins – 1 cup
Turmeric – 1 teaspoon

Instructions:

Prepare Spices: Grind black pepper, garlic, paprika, rosemary, and thyme.
Cook Lamb: In a large pot, add lamb and sunflower oil. Season with black pepper, cayenne pepper, and 1 teaspoon salt. Turn to high heat, stirring constantly until the meat releases water (about 10 minutes). Drain the liquid.
Sauté: Add olive oil and sauté the lamb for 3 minutes. Add baby carrots and sauté for 5 minutes. Add onions and ground spices, then sauté on medium heat for 5-7 minutes. Add bay leaf.
Add Rice and Water: Incorporate the washed rice, boiled water, raisins, turmeric, and 1 tablespoon salt. Mix until it starts to boil.
Cook: Reduce to low heat and cook for 5 minutes. Cover and turn off the heat. Let it sit for 20 minutes.