As I never know when I will get to make enough to feed a crowd again. This quantity of Pilaf is only made if I am having guests over. I don’t eat Lamb and my 18 year old thinks any Biryani or Pilaf is pure poison. Don’t ask my why, maybe he ate too much in his past life…haha! How can anyone hate a Biryani or Pilaf? This Lamb Pilaf is always a hit with my guests and family members. I often get requests to cook this dish. So much so I think I have mastered the recipe over the years. I love the fact that you mix everything together and cook it in the oven. It makes this dish so much more delicious. My home smells like an Indian restaurant, that aroma of spices and butter….I love it 🙂 At least it’s not early in the morning.
This Lamb Pilaf can be cooked totally on the stovetop but trust me cooking it for an hour in the oven makes all the difference. I don’t always do it, sometimes I am just lazy or there’s too much to do so I skip this step. If I could though it’s the only way I will cook all my Biryanis and Pilaf. I have mentioned this before but if you’ve missed it, not much difference between a Pilaf and Biryani. Biryani is layered and a Pilaf is all mixed together. I prefer to cook my lamb on a low heat for a long time until the lamb is tender and falling off the bone. My little secret to cooking a good Pilaf is to add butter and fresh herbs, thyme and mint is my favorite herbs. I always have them in my fridge and I sometimes I buy it even if I don’t need it, that tells you just how crazy I am about fresh herbs. I also have herbs planted in pots. This dish has so much flavor. If I was still eating lamb I could probably eat this for breakfast, lunch and supper. If you do try it please drop me a mail and let me know what you think of it. You can try more of my popular Indian Recipes: Durban Lamb Curry Vegetable Pilaf (South African Recipe) Gadra (Borlotti) Bean Curry If you loved this, please share!
