Lamb Pilaf

Lamb Pilaf

A delicious combination of lamb, sweet potato and spinach with fluffy white rice.


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Serves: 4 person(s) Change

Preparation Time: 15 mins
Cooking Time: 30 mins

Yield: 4 x approx. 3-1/2 oz servings

Heart-Friendly Recipe Low Sodium Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe


  • 400 g lean lamb strips
  • 1 medium onion, finely chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 1/2 cup white rice, uncooked (10 oz)
  • 400 g sweet potato, peeled, cut into small cubes
  • 142.86 g spinach leaves, chopped roughly
  • 2 low-sodium chicken stock cubes
  • 2 1/2 cup water


Lightly spray a large pan with oil spray. Stir-fry the lamb until just cooked; set aside on a plate.

Over medium heat, gently cook onion until soft and golden brown (about 5 minutes). Add coriander and cumin, stirring for 30 seconds. Add rice; stir through thoroughly. Add the potato, spinach, stock, and water and mix until well combined. Cover and bring to a boil.

Reduce heat to low; cook for approximately 12 minutes until liquid is absorbed. Turn off heat and let stand for 5 minutes or until the rice is tender.

Return the meat to pan; toss through mixture and fluff up rice. Serve immediately.

Nutritional Info (per serving)

CALORIES 476 cals
Kilojoules 1,991 kJ
Fat 5.9 g
Saturated Fat 2.0 g
Cholesterol 65 mg
Sodium 195 mg
Carbohydrates 75.2 g
Fiber 4.9 g
Total Sugars 4.9 g
Protein 28.4 g
Calcium 85.0 mg
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