Recipe: Slow Cooker Scotch Lamb Pilaf

Scotch lamb pilaf recipe

Worth the wait slow cooker Scotch lamb pilaf

Another recipe from the Scotch Kitchen to promote Scotch Lamb. This time one to put on in the morning and have ready for dinner in the evening – Scotch lamb pilaf.

Scotch lamb pilaf recipe

Serves 4

500g diced Scotch Lamb PGI shoulder
2 x medium onions, thinly sliced
130g dried apricots
2 x tsp curry powder
1 x 400g tin chopped tomatoes
250g basmati rice
1 x flat tsp ground cinnamon
2 x cloves garlic, minced
1 x reduced salt lamb stock cube (if you can’t find lamb, try a chicken or beef stock cube instead)
600ml boiling water
Sea salt and black pepper
1 x lemon
4g fresh mint, finely chopped
4g fresh parsley, finely chopped
40g pine nuts
Scottish rapeseed oil

Turn the slow cooker to high

Pour in the tinned tomatoes

Pour the boiling water over the stock cube and stir well to dissolve – pour into the slow cooker

Brown the meat and onions in some oil in a frying pan then add to the slow cooker

Add the garlic to the slow cooker along with the curry powder and ground cinnamon

Add the rice and mix well

Slice the apricots and add to the slow cooker, season with some salt and pepper

Put on the lid, reduce the heat to low and cook for 4 hours

Dry fry the pine kernels to light brown

Mix the herbs with the pine nuts and sprinkle over the dish before serving

Serve with a wedge of lemon to squeeze

Prep time – 15 mins
Cook time – 4 hours

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I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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