Lamb and chickpea pilaf

  • Serves 4
  • Hands on time 10 minutes plus 20 minutes cooking time
  • Easy
Lamb can be expensive, but this Moroccan pilaf rice dish makes a small amount go further, so as well as being super tasty it's also budget friendly.

Nutritional info per serving

  • Calories 577kcals
  • Fat12.7g (4.1g saturated)
  • Protein31.4g
  • Carbohydrates75.6g (10.5g sugar)
  • Salt0.9g

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


  1. Season the lamb cubes with salt and pepper. Heat the oil in a wide, deep frying pan over a high heat. Add the lamb and fry, in batches, for 4-5 minutes until golden brown. Remove to a plate and set aside.
  2. 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.
  3. Tip in the rice and stir to coat in the oil. Add the lamb, then the stock, stir well, bring to the boil, cover with a lid, turn down the heat and simmer for 10 minutes.
  4. Stir in the apricots and chickpeas and warm through for a few minutes, then scatter with parsley and serve.

From March 2010

Main Ingredients:

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