This easy lamb rice pilaf is easy to make and turns out perfect every time! It’s so quick and simple to make that you will be craving it regularly. Low in fat, calories and Syn Free when following the Slimming World plan.
Humble, rustic, scrumptious weeknight One Pot Lamb Pilaf, you say? Yes, I am very much down with avoiding anymore Christmas food and devouring something new!
One Pot Lamb Pilaf is a warm, comforting, fragrant, and easy dinner recipe that features (besides the obvious – lamb and rice) onion, garlic and some delicious spices. As the rice cooks the flavours and juices from the lamb seep down into the rice and create the most delicious rice pilaf.
WHAT IS SO GOOD ABOUT THIS RECIPE?
- Full of flavour
- So easy to make
- Only uses one pot
- Syn free
- Low in fat
- Delicious
- Filling
IS THIS LAMB PILAF SUITABLE FOR FREEZING AND REHEATING?
Absolutely, this is a perfect batch cook recipe.
Allow to cool before storing in the fridge for up to 3 days or in the freezer for 1 month. Allow to defrost before reheating in the microwave for 2 – 3 minutes.
IS THIS RECIPE SLIMMING WORLD FRIENDLY?
Ensure you remove all visible fat from the lean cut of lamb before cooking. But other than that, absolutely yes this is a brilliant dish for a Slimming World follower. Filling and full of flavour!
TIP: Serve with a leafy green salad to add extra speed to your plate.
Lamb Pilaf
Weight Watchers: Coming Soon
Calories: 450 Per Serving
Ingredients
- 400g Lean Diced Lamb [All visible fat removed]
- 1 Large Onion
- 2 Cloves Garlic
- 1 tbsp Mild Curry Powder
- 200g Basmati Rice
- 400ml Lamb Stock
- 200g Chopped Tomatoes
- 1/2 tsp Cayenne Pepper
- Pinch Salt
Instructions
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Peel and finely chop the onion. Add to a pan with 50ml of the lamb stock. Cover and cook for 2 – 3 minutes.
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Meanwhile wash the rice in warm water to remove all of the starch. Place to one side.
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Add the lamb and brown for 1 – 2 minutes.
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Add another 50ml lamb stock to the pan. Crush the garlic and add to the pan with the curry powder, salt and cayenne pepper.
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Add the rice to the pan and coat with all of the mixture. Add the remaining stock and chopped tomatoes. Stir well, cover and bring to a gentle simmer.
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The rice should take around 15 – 20 minutes to absorb all of the liquid and be ready to serve. Stir often and keep an eye on it. If the rice absorbs quickly, add extra water if needed.
Have you created this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.
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