This easy lamb pilaf recipe, inspired by the traditional Xinjiang style, combines tender lamb pieces, carrot chunks, raisins, ...

oday, we've got the pilaf inside the whole sheep! This dish is really delicious and I advise everyone to try it in their life ...

When the lamb is soft and tender, remove the lid and if the sauce is till a little thin, keep the pot simmering until it reduces to a thick gravy that clings to the meat. Serve with the pilau rice ...

Bake on the middle shelf in the oven for 38–40 minutes until the rice and chicken pieces are tender and the stock is absorbed. Stir the peas through the pilau, cover again with the lid and leave ...

Pilafs are great for using up leftovers – roast lamb is perfect here, just cut it into chunks. You can also make it with chicken – use chicken thigh fillets instead of lamb steak. 20 mins 40 ...