Spicy Spring Lamb Pilaf

With spring in the air a tasty seasonal lamb dish, low in fat and high in flavour, is just the thing. The benefit of this pilaf is that you can make the meat go further. Choose high welfare meat for fuller flavour.

Ingredients:                   

• 400g lamb neck fillet, cut into small cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, crushed
• Knob of fresh ginger, grated
• 2 tsp ras el hanout
• 250g rice, preferably basmati
• 500ml hot lamb stock
• 75g dried apricots, chopped
• 400g can chickpeas, drained
• Small handful flatleaf parsley, chopped

Cooking method:

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.