Easy Lamb Pilaf
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 14.79 ml olive oil
- 1 onion, sliced
- 9.85 ml ras el hanout spice mix or 9.85 ml moroccan seasoning
- 500 g lamb fillets, diced
- 295.73 ml basmati rice
- 473.18 ml beef stock or 473.18 ml vegetable stock
- 50 g dried apricots, chopped
- 400 g canned chick-peas, rinsed, drained
- 14.79 ml toasted pine nuts
- mint leaf
- tzatziki
- flat bread, to serve
directions
- Heat oil in frypan. Add onions and cook until just golden.
- Add spice and cook for few seconds, add meat and stir 3 minutes until meat is browned.
- Stir in rice, add stock and bring to boil.
- Reduce heat to low and simmer 10 minutes until rice is tender and most of stock is absorbed.
- Stir in apricots, chicpeas and pine nuts. Garnish with mint and serve with tzatziki and flatbread.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.