Middle Eastern lamb pilaf

Total time: 1hr 05m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 505 Kcal, 31g Protein, 62g Carbohydrates, 15g Fat


  • Lamb
  • 500 g leg of lamb
  • 1 tbsp peanut oil
  • 2 tbsp Dukkah (spice mix)
  • Pilaf
  • 2 garlic clove
  • 1 onions
  • 0.25 tsp salt
  • 250 g long grain rice
  • 4 dl meat bouillon
  • Serve
  • 100 g dried apricots
  • salt and pepper to taste
  • 2 tbsp peppermint
  • 0.5 lemons

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  • Lamb

    Cut the lamb gigot into strips approx. 1 cm wide.
  • Mix the oil and spice mixture well in a bowl. Add the meat, mix, cover and marinate for approx. 30 mins.
  • Pilaf

    Cut the onions into segments, finely slice the garlic and set aside. Heat the oil in a cooking pot. Brown the meat in batches for approx. 1 1/2 mins. per batch, remove from the pan, season with salt.
  • Reduce the heat, wipe the remaining cooking fat from the pan, add a little oil if necessary. Sauté the onions, adding the garlic for a short time.
  • Add the rice and sauté, stirring, until translucent. Add the stock, bring to the boil, reduce the heat.
  • Serve

    Halve the apricots and add to the pan with the meat, cover and simmer for approx. 20 mins. without stirring, until all the liquid has reduced. Season the lamb pilaf, plate up, drizzle with lemon juice and scatter with mint.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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