Coconut Rice Pilaf with Lamb Cutlets Recipe

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serves: 6

If you’re after a lamb recipe that tastes a little different from the norm, why not give this brilliant lamb cutlet and coconut rice pilaf recipe a go?



  • a little oil, for frying
  • 1 onion, peeled and finely chopped
  • 1tbsp coriander seeds, lightly crushed
  • 1tsp cumin seeds, lightly crushed
  • ½ tsp black pepper
  • 6 cardamom pods, bruised
  • 5 whole cloves
  • 1 cinnamon stick
  • 300g (10oz) basmati rice, rinsed in cold water
  • 300ml (½ pint) vegetable or chicken stock
  • 130ml (4½ fl oz) coconut milk
  • 18 small lamb cutlets
  • 25g (1oz) toasted cashews, roughly chopped
  • 25g (1oz) pistachios, roughly chopped
  • 50g (2oz) fresh coconut pieces, finely sliced
  • large handful each of mint and coriander leaves, roughly chopped
  • good squeeze of lime juice, plus lime wedges, to serve


  • Heat the oil in a medium saucepan, add the onion and cook for 3 or 4 minutes, or until lightly browned. Add the spices and cook for another 2 minutes, stirring frequently. Now add the rice to the pan, coat well in the mixture and cook for a few seconds or until slightly translucent.

  • Add the stock and coconut milk to the pan, bring to the boil, cover and reduce to a gentle simmer. Leave to cook for a further 12 to 15 minutes or until tender. Keeping the lid on, remove from the heat and set aside.

  • Meanwhile, heat the grill to high, then cook the cutlets for a few minutes on each side. Cutlets are great cooked on the barbecue of course!

  • To serve, stir the nuts, coconut and herbs into the rice, season to taste and add a squeeze of lime juice. Add extra limes to squeeze over the lamb and a green salad to serve.

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