Lamb Pilaf

Lamb Pilaf 

A fabulous tasty family meal, lamb pilaf, a colourful dish, is also terrific as part of a buffet selection when you have a crowd to feed

Prep Time:
Cook Time: 20 minutes
Total Time:
Serves: 4

Lamb Meatballs


  1. To make the meatballs, put the mince, coriander and cinnamon in a bowl

  2. Season well with salt and freshly ground black pepper and mix using your hands to bring the ingredients together

  3. Shape into 24 small balls, about the size of a walnut, and set aside.

  4. To make the pilaf, heat the butter and olive oil in a large frying pan over medium heat

  5. Add the onion and garlic and sauté for 1 minute

  6. Add the spices, salt and rice, then cook, stirring often, for 2 minutes, or until the rice just begins to colour to a light golden brown — take care that it does not darken too much, or burn

  7. Stir in the stock and bring to the boil, then reduce the heat to low and cover with a lid

  8. Cook for 12 minutes, or until the rice is just tender, adding a little more stock or water if the rice starts to dry out

  9. Sprinkle the currants over the rice during the last 2 minutes or so of cooking

  10. Meanwhile, heat the remaining 15 ml of olive oil in a frying pan over medium heat

  11. Cook the meatballs in two or three batches for 3-5 minutes at a time, or until cooked through, shaking the pan from time to time so they cook evenly — keep warm

  12. Fluff up the rice grains with a fork

  13. Fold the meatballs, pine nuts and fresh coriander or parsley through the rice and serve.

Cook's Tip
  1. The meatballs can be shaped and cooked a day ahead

  2. Place the cooked meatballs on a baking tray lined with baking paper and reheat them in a 180°C oven while cooking the rice.

Category: Entrée

Cuisine: Global

Sub-Category: Lamb