Good Food
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Lamb & almond pilaf

Main MealsOther Middle Eastern
Serves 4Time 60 minsLamb and Almond Pilaf

Try this sweet and crunchy traditional rice dish

Fat - total 22g 31%
Fat - saturated 3g 13%
Salt 135mg 6%
Protein 23g 46%
Carbs 46g 15%
Sugar 9g 10%
Energy 1977kJ 23%

% based on an adult’s recommended daily intake


  • ( 250 grams) Raw lean lamb meat, diced
  • ( 1 cup) Medium-grain white rice
  • ( 2/3 cup) Raw, unsalted almonds with skin
  • ( 1 medium) Zucchini, unpeeled
  • ( 1 medium) Red capsicum, fresh
  • ( 1/2 tsp) Cardamom seed powder
  • ( 14 apricot halves) Dried apricot
  • ( 2 tbsp) Olive oil
  • ( 1/2 tsp) Ground black pepper
  • ( 1 tsp) Cooking salt


  1. Place the rice in a large bowl and add 800mL of water. Leave for 30 minutes at room temperature.
  2. After 30 minutes, rinse the rice until the water runs clear.
  3. Heat the oil in a large pan and cook the lamb.
  4. Add the cardamom and 500mL of water to the lamb mixture and bring to the boil. Then, cook for five (5) minutes.
  5. After five minutes, add the rice.
  6. Add the vegetables and apricots and cook for ten (10) minutes.
  7. Turn off the heat, place a lid on the pot, and leave for 20 minutes before serving.
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