Lamb pilaf is something of a joke in our house. Lamb is a real favourite when it comes to meat dishes. And lamb pilaf has come to be known as my default leftovers meal (it appears on our 2015 list of 22 dishes on rotation). So my brood can see it on the horizon a mile off as soon as there’s a sniff of roast lamb.
It’s a dish I’ve been creating and recreating for a number of years. I started out following the BBC Good Food recipe but I’ve made a number of modifications over time.
I don’t use vegetable (or seed) oils (unless cold pressed) so have substituted with Extra Virgin Olive Oil. When it comes to the spices I prefer to add 1 tsp of ground cumin and 1 tsp of ground coriander to the turmeric, cardamom and cloves. I substitute the raisins for a mix of cranberries and chopped dried apricots. (My no fruit in curry rule only applies to curries and this is a 'pilaf'). And I prefer a combination of toasted pine nuts and flaked almonds.
Sadly, I couldn't lay my hands on any fresh coriander, which would have finished the dish perfectly, but it tasted great anyway.