Pulled Lamb Pilaf

Pulled Lamb Pilaf

  • Serves: 4
  • Duration: 10 minutes


1 lamb stock cube, dissolved in 500ml boiling water

40g butter

1 red onion, finely chopped

2 cloves garlic, minced

300g basmati rice

1 heaped tsp ground cumin

2 heaped tsp garam masala

1 flat tsp turmeric

1 heaped tsp chilli powder

1 400g tin chickpeas, drained

Juice of 1 lemon

50g toasted cashew nuts, chopped

5g fresh coriander, chopped

400g pulled lamb with garlic, lemon, and rosemary (DR Slow Cooked Lamb Shoulder)

50g pomegranate seeds


  1. Dissolve the stock cube in the boiling water
  2. Melt the butter in a large saucepan and sauté the onion and garlic for 3 minutes
  3. Add the rice, cumin, garam masala, turmeric and the chilli powder and stir around the pan for a few minutes
  4. Add the stock, chickpeas and lemon juice and bring to the boil, stirring as you cook
  5. Turn the heat to a simmer, cover and cook for 15 minutes
  6. Meanwhile reheat the lamb
  7. Stir the cashew nuts and coriander through the rice pilaf and served topped with the pulled lamb and garnish with a sprinkle of pomegranate seeds


Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.