Easy Lamb Pilaf

Easy Lamb Pilaf Ingredients (serves 4)

• 1 tbs olive oil
• 1 onion, sliced
• 2 tsp ras el hanout* or Moroccan seasoning
• 500g lamb fillet, diced
• 1 1/4 cups (250g) basmati rice
• 2 cups (500ml) beef or vegetable stock
• 50g dried apricots, chopped
• 400g canned chickpeas, rinsed, drained
• 1 tbs toasted pine nuts*
• Mint leaves, tzatziki and flatbread, to serve

Easy Lamb Pilaf Cooking Instructions

1. Heat oil in a deep non-stick frypan over medium heat. Add onions 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.

Notes

• * Ras el hanout is from Middle Eastern shops. Ready-toasted pine nuts are from supermarkets.