This easy lamb pilaf recipe, inspired by the traditional Xinjiang style, combines tender lamb pieces, carrot chunks, raisins, rice, and a few delicious spices.

There are quite a lot of ingredients here – the dish is full of flavour – but this doesn’t take long to make as bulgur wheat cooks quickly. You can also leave out some of the ingredients ...

In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.

Preheat the oven to 170°C fan. Use a 23-24cm, 12cm-deep casserole dish with a lid (otherwise, cooking times may differ). Cover its base with the oil and heat well.

Chef Asha Gomez calls her chicken pilaf a "one-dish wonder." You can swap out the spices, adding a little cinnamon or ginger in place of the star anise. Get the Recipe. Save. 04 of 07.