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Gluten-Free Lamb Pilaf Recipe

By: Gillian Olins on December 1, 2014

This is a really easy gluten-free dinner recipe using flavors from India. You can substitute ground turkey for an even healthier version!

1 pound ground lamb
3 cloves garlic, minced
1 teaspoon cumin
Salt and freshly ground black pepper
1 1/2 cups basmati rice
Vegetable stock (gluten-free), sufficient volume to cover
2 cups frozen peas
Zest of 2 lemons plus the juice of one

CUCUMBER YOGURT SAUCE
1/2 cucumber, diced or grated
2/3 cup plain yogurt (gluten-free)
Small bunch of mint, leaves torn
Salt and freshly ground black pepper

Gluten-Free Lamb Pilaf RecipeMix the lamb with half of the garlic and 1/2 teaspoon of cumin. Season with salt and pepper, and then shape the mixture into about 16 balls.

Heat a large frying pan over medium heat, and fry the meatballs for about 8 minutes until golden and cooked through. Remove the meatballs from the pan, and set them aside.

Add the rice to the pan, plus the remaining garlic and cumin. Fry for 30 seconds, stirring, then pour in enough stock to cover. Cover with a lid and simmer for 10 minutes or until most of the liquid is absorbed.

Stir in the peas, and add the meatballs. Warm the mixture through for a few minutes until the peas are tender.

Meanwhile, mix the cucumber, yogurt, and half the mint together, and season to taste with salt and pepper.

To finish the pilaf, stir in the lemon zest and juice with some salt and pepper, and the remaining mint. Serve the pilaf immediately with a good spoonful of the cucumber yogurt sauce.

Serves 4

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