Skip to main content
Spiced Lamb, Pea and Cauliflower Pilaf.jpg

Spiced Lamb, Pea and Cauliflower Pilaf

Prep 10 minutesCooking 30 minutes4 people

Spicy, robust and full of ginger our Shawarma Paste is the perfect addition to this hearty and comforting lamb pilaf.


30 minutes

Dinner Recipes

1 hour +

Main Course

Family Recipes

Autumn Recipes

Winter Recipes

Middle Eastern

Easy Recipes

Gluten Free Recipes

Dairy Free Recipes

Lamb Recipes

Meat Recipes


Main Course



2 Onions

500g Minced Lamb

3 Cloves Garlic

100g Fresh Ginger Peeled

3 tbsp Shawarma Paste

250g Frozen Peas

1 Small Cauliflower

250g Basmati Rice

700ml Boiling Water

Salt to Taste

2 tbsp Vegetable Oil


  1. Peel and dice the onion and grate the ginger and garlic. Heat the oil in a large heavy based pan on a medium heat, when hot add the onion, ginger and garlic and fry for 5 minutes. Add the lamb mince stirring constantly to break down lumps and add the Shawarma Paste.
  2. Meanwhile chop the cauliflower into small pieces then add to the pan. Cook for a couple of minutes before adding the rice and peas, mix well. Add the boiling water and season with salt to taste. Reduce the heat to low and cover with a lid. Cook for 25 minutes or until the water is absorbed and the rice is cooked, before serving.

Included in this Recipe