Lamb pilaf
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5 from 1 vote
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 lamb leg diced
  • 4 cardamom pods
  • 400 g cauliflower rice
  • 40 g almonds toasted
  • 2 tbsp extra virgin olive oil
  • 2 tbsp dried cranberries sugar free
  • 480 ml chicken stock
  • 1 clove garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ medium red onion sliced
  • 5 g fresh coriander (cilantro) chopped
  • 7.5 g fresh mint chopped
  • salt and pepper to season


  • 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 | Fiber: 3g

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