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Lamb and Rice Pilaf

User Rating 5 Star Rating (1 Review)


Dried fruits, onions, and garlic add flavor and texture to this simple Lamb and Rice Pilaf recipe.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Serves 6


  • 2 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. curry powder
  • 2 cups long grain basmati or jasmine rice
  • 3-3/4 cups chicken broth, heated
  • 2 cups cubed cooked lamb
  • 1/4 cup dates, chopped
  • 1/2 cup dried apricots, chopped
  • 1/2 tsp. salt
  • 1/8 tsp. pepper


In large heavy saucepan, melt butter and olive oil over medium high heat. Add onion and garlic; sauté and stir until tender, about 5 minutes. Add curry powder and rice; cook and stir for 3-4 minutes until rice is coated and opaque.

Add 1 cup of the chicken broth; cook and stir until broth is absorbed. Then add remaining chicken broth, lamb, dates, and apricots. Bring to a simmer, then cover and cook on medium low heat for 10-15 minutes until rice is tender and lamb is heated. Stir in salt and pepper to taste and serve.

User Reviews

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 5 out of 5
Lamb and Rice Pilaf, Guest Pgoergen

This was really delicious. I was trying to use up some leg of lamb leftovers in the freezer and had all the ingredients on hand. I subbed brown rice, and used the lamb juices as part of the liquid. Came out slightly sweet, but my husband, usually critical of rice and sweet dishes, loved it. Might even be good with raisons or currents as well. Also, really quick and easy to fix...a one skillet meal but be sure you use a large skillet!

16 out of 18 people found this helpful.

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