Lamb and chickpea pilaf

Name: Lamb and chickpea pilaf
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 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

Easy
March 2010

Easy
March 2010

Serves 4
Hands on time 10 minutes plus 20 minutes cooking time

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.

Nutrition: per serving

Calories: 577kcals
Fat: 12.7g (4.1g saturated)
Protein: 31.4g
Carbohydrates: 75.6g (10.5g sugar)
Salt: 0.9g

Nutrition: per serving

Calories: 577kcals
Fat: 12.7g (4.1g saturated)
Protein: 31.4g
Carbohydrates: 75.6g (10.5g sugar)
Salt: 0.9g

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Ingredients

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

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

Method

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.
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, then the stock, stir well, bring to the boil, cover with a lid, turn down the heat and simmer for 10 minutes.
Stir in the apricots and chickpeas and warm through for a few minutes, then scatter with parsley and serve.

Method

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.
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, then the stock, stir well, bring to the boil, cover with a lid, turn down the heat and simmer for 10 minutes.
Stir in the apricots and chickpeas and warm through for a few minutes, then scatter with parsley and serve.

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Patricia Smither says:
4th Jun 2015 at 5:22 pm
I love this recipe because it’s quick to make, nutritional and tasty, ideal for a midweek meal.
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