HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFragrant Lamb Pilaf
Fragrant Lamb Pilaf

Fragrant Lamb Pilaf

with Spinach and Minted Yoghurt

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Our chef André has created this tasty lamb pilaf and given it a hearty boost with the addition of lentils. The type of fibre found in these lovely little legumes has fantastic benefits for heart and digestive health, as well as keeping blood sugar levels stable. And of course it's delicious as well as good for you and fragrant with spices. Enjoy!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 grams

Lamb Mince

1 unit(s)

Red Onion

1 pot(s)


½ pot(s)

Ground Turmeric

150 grams

Basmati Rice

1 sachet

Chicken Stock Powder

1 unit(s)

Garlic Clove

1 bunch(es)


½ pack(s)

Brown Lentils

1 bag(s)

Baby Spinach

100 grams

Greek Style Natural Yoghurt


½ unit(s)


Not included in your delivery

300 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2573 kJ
Energy (kcal)615 kcal
Fat17.0 g
of which saturates6.0 g
Carbohydrate80 g
of which sugars10.0 g
Protein33 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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Heat a saucepan on high heat (no oil!). Add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. Meanwhile, halve, peel and thinly slice the red onion. When the lamb has browned, drain off any excess oil, then add half the onion and cook until softened, 5-6 mins. Next, add the ras-el-hanout and half the turmeric and cook for 1 minute more.


Add the basmati rice to the pan and stir to make sure it gets nicely coated in the spices. Then add the water (see ingredients for amount). Bring to the boil, add the chicken stock powder and stir to dissolve. Lower the heat to medium and pop a lid on. Cook for 10 mins then remove the pan from the heat and set aside for another 10 mins. The rice will finish cooking in its own steam. This is your pilaf!


While your pilaf cooks, finish off your last few jobs. Peel and grate the garlic (or use a garlic press ). Pick the mint leaves from their stalks and finely chop (discard the stalks). Halve the lemon. Drain the lentils in a colander, rinse under cold water and set aside.


Heat a splash of oil in another frying pan over medium heat. Add the remaining onion and cook until softened, 5 mins. Stir frequently to make sure they don't burn. Add the baby spinach and cook for 2 mins before adding the garlic. Cook until the spinach has wilted completely then stir in the lentils. Carry on cooking until the lentils are piping hot, 1-2 mins. Season to taste with salt and pepper and set aside.


Put the yoghurt in a small bowl and mix in half the mint and a pinch of the remaining turmeric. Season with salt and pepper then set aside. When the pilaf is ready, fluff it up with a fork, then carefully add the lentil mixture, remaining mint and a squeeze of lemon juice. Taste and add more salt, pepper or lemon juice if you fancy.


Serve the lamb pilaf in deep bowls with a generous dollop of minty yoghurt. Enjoy!