Lamb Rice Pilaf

Nestling succulent lamb chops into fragrant U.S. basmati rice, this dish delivers a comforting blend of Indian spices sure to warm the soul on a cold winter night.

Lamb Rice Pilaf

Makes 4 servings.


  • 2 lbs (1 kg) lamb chops
  • 2 tbsp (25 mL) hot curry paste, divided
  • 2 tbsp (25 mL) butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp (10 mL) grated gingerroot
  • 4 cardamom pods
  • 1 small cinnamon stick
  • 1 star anise
  • 4 whole cloves
  • 1/2 tsp (2 mL) salt
  • 1-1/2 cups (375 mL) U.S. basmati rice
  • 3 cups (750 mL) chicken broth
  • 1 cup (250 mL) frozen peas, thawed
  • 1/4 cup (50 mL) fresh coriander leaves


  1. Rub both sides of lamb chops with 1 tbsp (15 mL) curry paste. Set aside.
  2. In large deep skillet, heat butter over medium high heat; sear lamb on both sides until golden, about 3 minutes per side. Transfer to plate and tent with foil to keep warm.
  3. Add onion, garlic, remaining curry paste, ginger, cardamom, cinnamon, star anise, cloves and salt to the skillet. Cook, stirring often, until onion is softened, about 5 minutes. Stir in rice and broth; bring to boil. Cover, reduce heat and simmer until broth has been absorbed and rice is tender, about 17 minutes.
  4. Discard cardamom, cloves, cinnamon and star anise. Fluff rice with fork. Sprinkle peas over rice. Nestle lamb into rice; cook until warm, about 2 minutes. Transfer to serving platter and sprinkle with coriander.