Recipes & Tips

Grass-fed Lamb Pilaf Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes

This tasty lamb pilaf made with New Zealand grass-fed lamb is loaded with flavor and easy to put together. The key is to lightly sear the lamb on the surface and keep the inside rare, so it will be perfectly cooked with the rice and remain moist and tender. 


For the Lamb:

  • 12 oz New Zealand grass-fed lamb steak, cut into 1-inch pieces (Tip: look for the Taste Pure Nature Logo)
  • 1/2 teaspoon salt
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 3 tablespoons olive oil

For the Pilaf:

  • 1 cup basmati rice
  • 3 tablespoons extra virgin olive oil
  • 1 onion, minced
  • 4 cloves garlic, minced
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon coriander powder
  • 2 cloves
  • 4 cardamom pods
  • 1 1/2 cups beef broth
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 cup frozen mixed vegetables (do not thaw before using)
  • 1/4 cup raisins

For Garnish:

  • 2 tablespoons almond slivers
  • 2 tablespoons cilantro, chopped


  • 1. In a medium-sized bowl, combine the lamb and seasoning. Toss to coat well and let marinate.
  • 2. Add the rice to a big bowl and rinse with running water 2 to 3 times, until the water runs clean. Drain and set aside.
  • 3. In a 6-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of oil over high heat until hot. Add the lamb. Cook 1 to 2 minutes without moving, until the bottom is browned. Flip and cook the other side for 30 seconds, or until the lamb turns golden and the inside is still pink. Transfer the lamb to a plate and set aside.
  • 4. Turn the heat to medium-low and add one tablespoon of oil to the pan with the onions. Let the onions cook down, stirring occasionally, for 8 minutes or until caramelized.
  • 5. Add the garlic, cumin, black pepper, coriander, cloves, and cardamom. Cook and stir for 1 minute to mix well.
  • 6. Add the remaining 1 tablespoon of oil and rice. Cook and stir until the rice is well coated. Pour in the beef broth. Add the bay leaves and salt and bring to a boil over medium heat, then reduce to a simmer.
  • 7. Add the cooked lamb along with any juice released from the lamb, the frozen vegetables, and raisins. Cover and cook over medium-low heat for 15 minutes. Let the rice rest for 5 minutes before removing the lid.
  • 8. Add the almonds and chopped cilantro to garnish and serve hot.
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