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.