Moroccan lamb and chickpea pilaf
Background
This Moroccan lamb and chickpea pilaf is easy to prepare, yet the result is really lovely and flavoursome, perfect for family get-togethers, parties or lazy weekend meals.
Ingredients
- 400g diced lamb
- 1 tbsp olive oil
- 1 large onion
- 2 cloves garlic
- 2 cm ginger piece
- 2 tsp Ras el Hanout spice mix
- 250g basmati rice
- 500 ml chicken stock
- 75g dried apricots
- 1 can of chickpeas
- 1 handful of parsley leaves
Instructions
- 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.
Categories
- Meal Type: - Dinner - Main - One Pot - Quick & Easy - Supper
- Cuisines: - North African
- Occasions: - Bonfire Night - Dinner Party - Sports Food
- Ingredients: - Lamb - Rice
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free
- Skill Levels: - Easy
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