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Veetee Recipe

Easy Lamb Pilaf

Medium4 Servings
Impress the family with this meaty show-stopper of a meal on BBC Children in Need Appeal Night - using VeeTee's microwave Pilau Rice means it's ready to eat in half the time versus cooking with uncooked rice from scratch.

What you need to get


  • 1 tray VeeTee Pilau Rice

  • 1 tbsp olive oil

  • 450g lamb steak, diced into small chunks

  • 1 large onion, sliced

  • 2 garlic cloves, crushed

  • 1 tbsp hot curry powder

  • 400ml lamb stock

  • ½ can of chopped tomatoes (200g)

  • 1 tbsp fresh chopped mint to serve

  • 1 tbsp fresh chopped coriander to serve


What you need to do


  1. Fry the onion in a large frying pan over a medium heat until softened.

  2. Turn the heat up a little and add the lamb to brown for a minute or two, stirring continuously.

  3. Add the garlic to the pan with the curry powder.  Add the lamb stock and tomato, stir well and bring to simmer.

  4. Put the lid on and simmer over a medium heat for 10-15 minutes (add a little more stock if the mix becomes too dry).

  5. Turn the heat up and add the rice to the pan, cooking for 2-3 minutes until warmed through. Stir in the fresh coriander and mint then serve.



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Easy Lamb Pilaf

Easy Lamb Pilaf Impress the family with this meaty show-stopper of a meal on BBC Children in Need Appeal Night - using VeeTee's microwave Pilau Rice means it's ready to eat in half the time versus cooking with uncooked rice from scratch.

What you need to get


  • 1 tray VeeTee Pilau Rice

  • 1 tbsp olive oil

  • 450g lamb steak, diced into small chunks

  • 1 large onion, sliced

  • 2 garlic cloves, crushed

  • 1 tbsp hot curry powder

  • 400ml lamb stock

  • ½ can of chopped tomatoes (200g)

  • 1 tbsp fresh chopped mint to serve

  • 1 tbsp fresh chopped coriander to serve


What you need to do


  1. Fry the onion in a large frying pan over a medium heat until softened.

  2. Turn the heat up a little and add the lamb to brown for a minute or two, stirring continuously.

  3. Add the garlic to the pan with the curry powder.  Add the lamb stock and tomato, stir well and bring to simmer.

  4. Put the lid on and simmer over a medium heat for 10-15 minutes (add a little more stock if the mix becomes too dry).

  5. Turn the heat up and add the rice to the pan, cooking for 2-3 minutes until warmed through. Stir in the fresh coriander and mint then serve.