Moroccan · Rice Dishes
Spiced Lamb Rice Pilaf
Ground lamb is browned with cinnamon, cumin and toasted pine nuts before rice is layered in to steam alongside it, a fragrant one-pot pilaf drawing on the same warm spices found in Moroccan tagines but built around rice instead.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Ingredients
- 400 g ground lamb
- 300 g long-grain rice, rinsed
- 1 onion, chopped
- 1 tsp cinnamon, 1 tsp cumin
- 40 g pine nuts, toasted
- 3 tbsp olive oil
- 600 ml stock
- Handful parsley, chopped
Method
- 1
Brown the lamb
Warm the oil and cook the onion until soft, then add the ground lamb and brown, breaking it into crumbs.
- 2
Season
Stir in the cinnamon and cumin, cooking a further minute until fragrant.
- 3
Add rice
Stir in the rinsed rice, then pour in the stock and season with salt.
- 4
Simmer
Bring to a boil, then cover and cook on low heat 18–20 minutes until the rice is tender and liquid absorbed.
- 5
Rest and finish
Rest covered for 5 minutes, then fluff and scatter with toasted pine nuts and parsley.
- 6
Serve
Serve warm as a hearty one-pot main.
Chef's tips
- Toast the pine nuts separately in a dry pan just before serving to keep them crunchy against the soft rice.
Frequently asked questions
Can I use ground beef instead of lamb?
Yes, ground beef works as a substitute, though lamb's richness pairs especially well with the cinnamon here.