Lamb Pilau

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Bake-O-Glide® AGA Splash Shield
Bake-O-Glide® AGA Splash Shield
20cm Stainless Steel Casserole
20cm Stainless Steel Casserole
The Complete AGA Cookbook by Mary Berry & Lucy Young
The Complete AGA Cookbook by Mary Berry & Lucy Young
AGA 4 Event Timer & Clock
AGA 4 Event Timer & Clock
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Serves 4


  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6-8 cardamom pods, seeds removed
  • 1 tbsp oil
  • 500g minced lamb
  • 1 onion, finely chopped
  • 2 cloves garlic, grated (optional)
  • 1 red chilli, finely chopped – save a few slices for garnish
  • 1 tsp salt
  • 1 cinnamon stick
  • 2 bay leaves
  • 275g basmati rice
  • 400ml stock or water
  • Garnish:
  • Slices of the red chilli
  • Fresh coriander
  • Yogurt



Crush the cumin, coriander and cardamom seeds together.  Put these spices into the shallow 3 litre AGA stainless steel casserole and roast for a few seconds on the Simmering Plate.  Add the oil and lamb mince and brown the meat, with the casserole on the Boiling Plate, add the onion, garlic (if using) and chilli, cook for 1-2 minutes until softening.  Then add the salt, cinnamon, bay leaves and rice.  Stir well, add the water and cover with the lid.  Bring to the boil.

2, 3, 4 and 5 oven AGA:  Place in the Simmering Oven for 20 minutes. 

Remove the cinnamon and bay leaves before serving.  Garnish with slices of chilli the fresh coriander and drizzle with a little yogurt.

By Dawn Roads

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