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Lamb Pilau

This delicious lamb pilau is made using Tilda Grand Extra Long Basmati rice and is topped with fresh herbs and pomegranate.

  • 120+ Minutes
  • Medium
  • Serves 4-5




  • For the lamb marinade:
  • Leg of lamb (approx. 3lbs)
  • 5 tbsp salt
  • 1 tsp ground black pepper
  • 5 tbsp crushed green chilli
  • 2 tbsp ginger & garlic paste
  • 2 tbsp French mustard
  • 2 tbsp soy Sauce
  • Juice of one lemon
  • For the tray
  • Onion, quartered
  • 5 bay leaves
  • 75g butter, cut in slices
  • 750ml water (or enough to fill half the tray)
  • For the rice
  • 500g of Tilda Grand Extra Long Basmati Rice
  • 3 tbsp ghee
  • 5 cardamom pods
  • 2 cinnamon sticks
  • 2 tsp salt
  • 750ml broth (from lamb)
  • To garnish
  • Chopped coriander
  • Pomegranate morsels
  • Fried almonds


  1. Begin by mixing the ingredients for the lamb marinade.

  2. Place the lamb in a large oven tray and massage in the marinade.

  3. To the tray, add the onion, bay leaves, butter and water.

  4. Cover the try with parchment paper and then with foil.

  5. Place in the oven at 260°C for 1 hour and then 160°C for 2 hours.

  6. Remove the lamb from the oven and strain the broth (reserve this to cook the rice).

  7. Then place the lamb back in the oven uncovered for a further 15 mins (or until brown).

  8. Meanwhile, make the rice. Add ghee to a large pot along with the cinnamon sticks and cardamom. Stir for a couple of mins on a medium heat.

  9. Next add the washed rice, salt and 1 litre of the lamb broth. Cook for around 30mins until the rice is done.

  10. Once the rice is cooked, add on the lamb (you can shred the lamb or add it whole).

  11. Garnish with chopped coriander, fried almonds and pomegranate morsels.