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Leftover Roast Lamb Pilaf with Morrocan Spices

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Turn leftover roast lamb into a completely different meal with this Moroccan spiced lamb pilaf that is delicious, healthy and inexpensive.

This Moroccan flavour inspired pilaf is big on flavour but small on cost – featuring rice and leftover roast lamb.

While the vegetables in this dish are pumpkin and beans, you can use any vegetables you have on hand. Carrots, zucchini, peas, capsicum would all work well in this dish.

The tomato at the end of the cooking adds a little acidity and to the dish, balancing the flavour, but so too does the yoghurt, so you can leave the tomato out if you prefer.

If you don’t have Moroccan spice mix, you can improvise with some cumin, ginger, and cinnamon and any of the other flavours in the Moroccan spice mix recipe.

Yield: 4-6 serves

Leftover Roast Lamb Pilaf

leftover roast lamb pilaf

Reimagine leftover roast lamb into a spicy pilaf.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 small onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 cup basmati rice
  • 2.5 cups (600 ml) chicken or vegetable stock
  • 1/2 cup sultanas
  • 1.5 tsp Moroccan spice mix
  • 400g pumpkin, cut into 1cm cube
  • 200g frozen beans
  • 3 tomatoes, finely diced
  • 300g leftover roast lamb, diced
  • plain yoghurt to serve
  • 2 tbsp. slivered almonds

Instructions

  1. Toast almonds in a dry pan (no oil) over medium heat until lightly golden. Set aside.
  2. In a large pan (one that has a lid), sauté onion in a little oil until translucent. Add garlic and sauté for a few more seconds.
  3. Add rice, spices, sultanas, pumpkin and stock to the pan. Stir, cover and cook over medium heat for 20 minutes, stirring every 5 minutes, or until rice is cooked through. If it dries out before cooked, add a little more stock.
  4. Add the cooked lamb, beans and tomatoes and cook for five minutes or until lamb is warmed through and beans are cooked.
  5. Serve sprinkled with toasted almonds and a dollop of yoghurt.

Notes

If you don't have leftover lamb, you can use lamb mince or lamb steak that has been diced. Brown the mince or steak as the first step and remove from the pan before adding the onions and continuing with the recipe.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 300Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 48mgSodium: 453mgCarbohydrates: 35gFiber: 4gSugar: 16gProtein: 19g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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