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Easy lamb pilaf

Name: Easy lamb pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, sliced; 2 teaspoons ras el hanout or Moroccan seasoning; 500g lamb fillet, cut into 2cm pieces; 1 1/4 cups (250g) basmati rice; 2 cups (500ml) beef stock or vegetable stock; 50g dried apricots, chopped; 400g canned chickpeas, rinsed, drained; 1 tablespoon toasted pine nuts; Mint leaves, tzatziki & flatbread, to serve

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05m

25m

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Easy lamb pilaf will fill the air with wonderful aromas and delight the family.

1 tablespoon olive oil
1 onion, sliced
2 teaspoons ras el hanout or Moroccan seasoning
500g lamb fillet, cut into 2cm pieces
1 1/4 cups (250g) basmati rice
2 cups (500ml) beef stock or vegetable stock
50g dried apricots, chopped
400g canned chickpeas, rinsed, drained
1 tablespoon toasted pine nuts
Mint leaves, tzatziki & flatbread, to serve

Method

1.

Heat oil in a deep non-stick frypan over medium heat. Add onion and cook for 5 minutes or until just turning golden.
2.

Add spice and cook for a few seconds, then add lamb and stir for 2-3 minutes until meat is browned.
3.

Stir in rice, then add stock and bring to the boil. Reduce heat to low and simmer for 10 minutes until rice is tender and most of the stock is absorbed. Stir in apricots, chickpeas and pine nuts.
4.

Garnish with mint and serve with tzatziki and flatbread.