Easy Lamb Pilaf

Name: Easy Lamb Pilaf
Ingredients: 1 tablespoon olive oil; 1 onion, sliced; 2 teaspoons ras el hanout spice mix or 2 teaspoons moroccan seasoning; 500 g lamb fillets, diced; 1 14 cups basmati rice; 2 cups beef stock or 2 cups vegetable stock; 50 g dried apricots, chopped; 400 g canned chick-peas, rinsed, drained; 1 tablespoon toasted pine nuts; mint leaf; tzatziki; flat bread, to serve

12 ingredients

7 steps

Ingredients

1 tablespoon olive oil
1 onion, sliced
2 teaspoons ras el hanout spice mix or 2 teaspoons moroccan seasoning
500 g lamb fillets, diced
1 14 cups basmati rice
2 cups beef stock or 2 cups vegetable stock
50 g dried apricots, chopped
400 g canned chick-peas, rinsed, drained
1 tablespoon toasted pine nuts
mint leaf
tzatziki
flat bread, to serve

Directions

1

Heat oil in frypan.
2

Add onions and cook until just golden.
3

Add spice and cook for few seconds, add meat and stir 3 minutes until meat is browned.
4

Stir in rice, add stock and bring to boil.
5

Reduce heat to low and simmer 10 minutes until rice is tender and most of stock is absorbed.
6

Stir in apricots, chicpeas and pine nuts.
7

Garnish with mint and serve with tzatziki and flatbread.