Lamb Low Carb Pilaf with Cranberries and Almonds

Lamb pilaf
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This lamb pilaf is rich with tender lamb, fluffy cauliflower rice, tart cranberries, crunchy almonds and topped with aromatic herbs.
This is a great recipe for making in bulk to be reheated for lunches throughout the week.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: Almonds, Cranberries, Lamb, Pilaf
Servings: 4 people
Calories: 525kcal


  • 500 g diced lamb leg
  • 4 cardamom pods
  • 4 cups of cauliflower rice
  • 4 tablespoons of toasted almonds
  • 2 tablespoons of olive oil
  • 2 tablespoons of sugar free dried cranberries
  • 2 cups of chicken stock
  • 1 clove of garlic minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground cinnamon
  • 1/2 medium red onion sliced
  • 1/4 cup fresh coriander chopped
  • 1/4 cup fresh mint chopped
  • A pinch of salt and freshly ground black pepper


  • Heat a tablespoon of olive oil in a large pan or casserole dish over a medium/high heat. Add the diced lamb and onion and season to taste. Cook until the onion is tender and the lamb is browned all over.
  • Add the garlic, cumin, coriander, ginger, cinnamon and cardamom pods. Stir well to combine.
  • Add the cauliflower rice and stir well to combine, coating in the seasonings.
  • Add the stock and cranberries and bring to a gentle boil, then simmer until all the liquid has been absorbed. Stir frequently.
  • Scatter over the toasted almonds, mint and coriander to serve.


Calories: 525kcal | Carbohydrates: 19g | Protein: 36g | Fat: 35g | Saturated Fat: 27g | Cholesterol: 84mg | Sodium: 417mg | Potassium: 1337mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3590IU | Vitamin C: 93.7mg | Calcium: 114mg | Iron: 5.3mg

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