Name: Apricot and lamb pilaf
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely sliced; 1 clove garlic, crushed; 2 teaspoon moroccan seasoning; 400 gram lamb leg steak, cubed; 1 1/4 cup basmati rice; 2 cup beef or vegetable stock; 1 tomato, chopped; 400 gram can chickpeas, drained, rinsed; 1/3 cup dried apricots, chopped; 1 tablespoon pine nuts, toasted; mint leaves, to serve; tzatziki dip, to serve; flatbread, to serve

Apricot and lamb pilaf

This Middle-Eastern-spiced rice dish is absolutely delicious with soft, caramelised apricots and tender corked lamb stirred through.

Serves 4

Prep

10M

Cook

18M

Total

28M

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Ingredients

1 tablespoon olive oil

1 onion, finely sliced

1 clove garlic, crushed

2 teaspoon moroccan seasoning

400 gram lamb leg steak, cubed

1 1/4 cup basmati rice

2 cup beef or vegetable stock

1 tomato, chopped

400 gram can chickpeas, drained, rinsed

1/3 cup dried apricots, chopped

1 tablespoon pine nuts, toasted

mint leaves, to serve

tzatziki dip, to serve

flatbread, to serve

Method

1.In a deep frying pan, heat oil on medium. Cook onion and garlic 4-5 minutes, until lightly golden.

2.Add spice and cook 30 seconds to toast. Mix in lamb. Brown 2-3 minutes, stirring often.

3.Stir in rice and cook 1 minute to coat in spice. Add stock and tomato and bring to boil. Reduce heat to low and simmer, covered, 8-10 minutes, until rice is tender and liquid absorbed.

4.Mix in chickpeas, apricots and pine nuts. Pack into airtight containers and chill until ready to eat. Reheat in microwave until very hot. Scatter with fresh mint. Serve with tzatziki dip and flatbread, if desired.

You can make this using left over roast lamb; chop into small pieces and add with chickpeas in step 4.
Note

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