Lamb and apricot pilaf
 
 
Ingredients
  • 2 tablespoons olive oil
  • 500g diced lamb
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 chicken stock cube, crumbled
  • 2½ cups water
  • 1½ cups basmati rice, rinsed
  • ⅓ cup currants
  • ½ cup dried apricots, halved
  • ¼ cup flat-leaf parsley, chopped
Method
  1. Heat 3 teaspoons of oil in a large saucepan over medium-high heat. Add half the lamb. Cook for 3 minutes or until lightly browned. Remove to a plate. Repeat with oil and remaining lamb.
  2. Heat remaining oil in saucepan over medium heat. Add onion, garlic and spices. Cook, stirring, for 4 minutes or until soft.
  3. Add lamb, stock cube and ½ cup water to saucepan. Cover. Cook, stirring occasionally, for 20 minutes. Stir in remaining water, rice and dried fruit. Cover. Cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Stir through parsley. Serve.
Recipe by Firedaughter at https://www.firedaughter.site/354/