Season the lamb with plenty of salt and pepper.
Heat the oil in a large frying pan over a high heat. In batches, add the lamb and fry, for 4-5 minutes until golden brown. Set aside.
Add the onion, season and fry over a medium heat until softened. Add the garlic, ginger and ras el hanout and fry for 2-3 minutes.
Tip in the rice and stir to coat in the oil. Add the lamb and the stock and stir well. Bring to the boil and cover with a lid. Turn down the heat and simmer for 10 minutes.
Stir the apricots and chickpeas through and warm for a few minutes, before scattering with parsley and serve.
this really grabbed my attention! Had to look up ras el hanout - turns out to be a spice mix - so I may be cheating by mixing my own, but otherwise I can get all the kit easily. Lamb is so pricey so anything that makes it go further gets my vote.
I love lamb and I have never used it in a pilaf. What a great idea. I will be trying this for sure.
28 March 2017
Helen P.
Yes Charlie, that's the trouble - lamb is pricey. So adding pulses, like in this recipe, is something I've always done. Lentils also go very well with lamb.