Vietnamese · Side

Lamb Pilaf in lemongrass and chilli

This Vietnamese Pilaf leans on lemongrass and chilli to do the heavy lifting. We roast the Lamb for real depth, then bring it together in one pan.

4.3 from 1,244 cooks

Prep20 min

Cook25 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the lamb dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Vietnamese Members

Vietnamese

Weeknight-friendly Chickpea Medley with the fish sauce and lime we come back to again and...

27 min · Easy

Vietnamese

Our tested Glazed Black Bean Mash: bright, generous, and balanced with ginger and star anise....

35 min · Medium

Vietnamese Members

Vietnamese

This Vietnamese Hotpot leans on lemongrass and chilli to do the heavy lifting. We smoke the...

2 hr 12 min · Medium

Vietnamese

A bright take on Cauliflower Side, built on fish sauce and lime and finished the way we like...

1 hr 50 min · Medium