One-pot lamb and cherry pilaf recipe
Try something different with fresh British cherries during their short summer season. This Moroccan-inspired spiced pilaf is a clever one-pot recipe, filled with juicy cherries, tender lamb and spinach for a simple family dinner.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 499 calories / serving
Ingredients
- 1 tbsp olive oil
- 450g lamb leg steaks, fat removed, diced into 3cm pieces
- 15g butter
- 1 onion, finely sliced
- 1½ tsp ground coriander
- 1½ tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp allspice
- 200g basmati rice
- 150g fresh cherries, halved and pitted
- 400ml vegetable stock
- 90g spinach
- 15g fresh mint, chopped
- 15g fresh parsley, chopped
- 15g toasted flaked almonds
- pinch of crushed chillies (optional)
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Shop ingredientsEach serving contains
- Energy
- 2095kJ 499.0kcal
- Fat
- 20g
- Saturates
- 8g
- Salt
- 1.6g
- Sugars
- 9g
of the Reference intake
Carbohydrate 51.8gProtein 31.9gFibre 3.3g
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- Heat the oil in a large lidded pan over a medium-high heat. Season the lamb and fry for 6 mins or until browned all over. Transfer to a plate; set aside. Reduce the heat and add the butter to melt. Tip in the onion; cook for 8 mins to soften.
- Increase the heat and stir in the spices; cook for 1 min. Add the rice, half the cherries and the seared lamb; season. Pour over the stock, bring to the boil, then cover. Reduce the heat; simmer for 12-15 mins until the rice is tender and the stock absorbed. Stir in the spinach and let it wilt.
- Sprinkle over the chopped herbs, remaining cherries, flaked almonds and crushed chillies to serve.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
