Moroccan lamb and chickpea pilaf
ThisMoroccan lamb and chickpea pilafis easy to prepare, yet the result is really lovely and flavoursome, perfect for family get-togethers, parties or lazy weekend meals.
Ingredients
Method
- Thinly slice the onion, finely chop the garlic, ginger and apricots.
- Rinse and drain the chickpeas.
- Heat the oil in a frying pan, then season the lamb and brown on all sides. Transfer the lamb pieces to a plate.
- In the same pan, gently soften the onion, then add the garlic, ginger and spice mixture. Stir for a couple of minutes.
- Add the rice, stir for a minute, then put the meat back, and pour over the stock. Bring to the boil, then cook for 10 minutes over low heat, under a lid.
- Add the apricots and chickpeas. Cook for another 10-15 minutes. It’s ready when the rice is tender (al dente).
- Stir in the chopped parsley just before serving.